2 acorn squash
2 med. sized apples, peeled, cored, chopped
1/2 c. firmly packed light brown sugar
1/2 tsp. cinnamon
1/4 c. butter
Raisins for garnish

Cut squash in half (a pumpkin knife is handy for this) and remove seeds. Place cut side down in shallow baking dish (if necessary trim a small slice from the bottom of each half so they will sit level later on the dinner plate). Add 1/2 inch boiling water and bake 40 minutes at 350 degrees. Remove from water and turn cut side up and fill cavities with apples and raisins. Sprinkle each with 2 tbsp. brown sugar and 1/8 tsp. cinnamon. Dot with 1 tbsp. butter. Bake 30 minutes more. Serve immediately. 4 servings.