1 sm. acorn squash, trimmed and halved
1/2 tsp. Butter Buds
1 tart apple, sliced
1 tbsp. chopped pecans
1 tbsp. raisins
1/3 c. apple juice concentrate
1/2 tsp. cinnamon

Preheat oven to 375 degrees. Place squash halves, cut side down, in a baking pan; add 1/2 inch of water. Cover pan. Bake 35 minutes or until tender. Saute apple slices in Butter Buds in a non-stick skillet until soft. Add nuts, saute 1 minute more. Add raisins and apple juice concentrate. Simmer until juice thickens, about 3 minutes. Add cinnamon.

Remove seeds and fiber from cooked squash. Scoop out flesh and add to apple mixture. Stir well; place back in squash shells. Return to oven, about 12 to 15 minutes. Serves 2.