Stuffed Butternut Squash

Directions

1. Preheat oven to 400°.
2. If you are going to prepare the ingredients a while before baking, place the diced apple into a bowl with enough water to cover and with a little lemon juice added to keep it from browning.
3. Cut the squash in half length wise.
4. Scoop out seeds.
5. I cut a small area on bottom of the bulb so it will sit flat in the baking dish .
6. Place about a 1/2 tbs of butter in each of the seed hollows and place the squash into the oven for about 40 minutes basting the surface of the squash with the butter a few times during baking.
7. Remove squash from oven and let cool.
8. When cool enough to handle, scoop out the squash with a melon baller or spoon.
9. Chop the scooped out squash.
10. In a frying pan cook the bacon well.
11. When cooked drain off excess fat.
12. Add the shallot and garlic and cook for a few minutes until they begin to soften.
13. Add the apple, squash,sage,salt, pepper and almonds and cook for a few minutes; then add the half & half and mix completely.
14. Place the squash shells into a baking dish, fill with the stuffing and cover the dish with foil.
15. Bake at 400° for about 30 minutes.
16. Take the foil off the dish and let bake an additional 5 minutes.
17. Serve and wait for the compliments.
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