Ingredients:

• 2 acorn squashes, cut in half lengthwise, seeds removed
• 1/8 cup butter
• 1 tablespoons canola oil
• 1 cup finely chopped apple
• 1/4 cup Spice Exchange Dark Rum Coconut/Pineapple Hot Sauce
• 1/4 cup firmly packed brown sugar
• 8 ounces fresh blueberries, or substitute frozen, thawed and drained

Instructions:

Place the cut squash in a shallow baking pan (or pans) and pour _ cup water into each pan. Cover tightly with aluminum foil and bake at 375 degrees F. for 30 minutes.

Heat the butter and the oil in a small skillet and saute the apple, Spice Exchange Dark Rum Coconut/Pineapple Hot Sauce, brown sugar, and blueberries over a low heat for 1 minute.

Remove the squash from the oven and make several slices in the squash, taking care not to cut through the skin. Divide the sauteed mixture and add an equal amount to each squash, pressing into the slits. Cover tightly and bake for 15 minutes.

Remove the foil and bake, uncovered, for an additional 15 to 20 minutes longer.

Yield: 4 servings