2 lg. acorn squash (3 med.)
3 tbsp. brown sugar
1/2 tsp. nutmeg
1/3 c. finely chopped nuts
3 lg. eggs
1 tsp. cinnamon
3 med. apples, peeled & chopped
1/3 c. raisins

Cut squash in half. Scoop out seeds. Place cut side down in foil-lined pan filled with 1/4 inch water. Bake at 375 degrees for 45 minutes to 1 hour. Cool. Scoop out flesh from shell into bowl.

Add eggs, sugar, cinnamon, nutmeg, apples, raisins and nuts. Grease casserole, pour mixture into casserole. Sprinkle with nuts. Bake at 350 degrees for 45 minutes.