Butternut Squash stuffed with Apples and Cheese
I can tell you about it though!!
We love this recipe, and have been making it forever. It's from a Jane Brody cookbook called The Good Food Book, and she adapted it from the Moosewood restaurant. We have since adapted it ourselves. I served it with some quickly roasted chicken breasts and green beans sauteed in fresh parsley and olive oil.
The squash is roasted, and then stuffed with a combination of 2 cups of cottage cheese, 3/4 cup of grated cheddar, 1/4 cup of lemon juice, 3 apples, chopped and sauteed in butter, 2 onions, chopped and sauteed in butter (I saute the onions and apples together), and 1/4 cup of roasted sunflower seeds. Once stuffed, the squash is baked again, covered, for 30 minutes at about 350 degrees.