Ingredients

4 acorn squash, washed
1 tablespoon honey
1 cup applesauce
1/2 cup raisins
1 tablespoon sunflower seed butter
1/2 teaspoon spicebush berries or ground allspice
1/2 teaspoon salt
1/2 cup apple cider

Directions

Place whole squashes in a baking dish at 350 degrees for 40 minutes. Remove from oven and cool slightly.

Slice a lid off the top of each squash; spoon out pulp. Spread the hot seeds over a lightly oiled, foil covered baking sheet; toast for 10 minutes until golden. Reserve seeds for garnish or a condiment.

Scoop out most of the flesh from each squash, leaving about a 1/2-inch shell so it will hold its shape. In a bowl, mash the flesh with honey, applesauce, raisins, sunflower seed butter, spicebush berries or allspice and salt; return mixture to shells. Top with lids; return to oven for another 15 minutes, basting frequently with cider. Serve with roasted seeds.

Note: Sunflower seed butter is available in health food stores and some markets.

Each serving contains 171 calories; 1 gm fat; 148 mg sodium; 0 mg cholesterol.