We've gotten several butternut squashes in our CSA box over the last few weeks, so I reprised last spring's Cream of Squash soup, as well as trying our a new recipe. This delightfully autumnal meal took a bit of time, but was not especially complicated. The squash was cut in half lengthwise and seeds were removed. The two halves were baked, cut side down, in a 350 degree oven on a greased baking sheet. While they baked I put together the stuffing which consisted of sauteed apple and onion (one each), two big dollops of cottage cheese and about 1/2 c. of grated cheddar cheese, a squeeze of lemon juice, a tablespoon of raisins and a sprinkle of cinnamon. The stuffing was placed into the squash cavities and then everything was put back into the oven, covered with foil, for about 20 more minutes.
I got this recipe from Jane Brody's Good Food Book. Brody's note says she got it from The Moosewood Cookbook.