1 tbsp. plus 1tsp. reduced-calorie butter (tub)
1 sm. apple, cored and diced
1/4 c. dry white table wine
2 tbsp. dark raisins
1 butternut squash, about 2 lbs.
1 tbsp. plus 1 tsp. firmly packed dark brown sugar
Celery leaves

Preheat oven to 350 degrees. In 9 inch skillet heat butter over medium heat until bubbly and hot; add apple and saute until lightly browned, 1-2 minutes. Add wine and raisins and cook until liquid has evaporated, 2-3 minutes. Remove from heat and set aside.

Cut squash lengthwise into quarters, discarding seeds and membranes. In 10 x 10 x 2 inch baking dish arrange squash quarters, cut side up. Spoon 1/4 of apple mixture into seed cavity of each quarter; sprinkle each quarter with 1 teaspoon sugar. Fill baking dish with water to a depth of about 1/2 inch; cover and bake until squash is fork-tender, 40-45 minutes. Arrange squash on serving platter and garnish with celery leaves.