1 lg. butternut squash
2 tbsp. butter
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. sugar
1 lg. apple
1/4 c. white raisins

Cut squash lengthwise; scrape seeds and rinse with cold water. Peel, core, and chop apple; add spices, sugar, and raisins to apple. Place mixture into each hollow of the squash; add 1 tablespoon of the butter to each pile of mixture.

Cover with tin foil and bake at 350 degrees for 40 minutes; uncover about the last 15 minutes to brown. Cook until tender when pierced with fork.