Ingredients

• 3  small butternut squashes (about 1 pound each)
•   Salt
• 1  tablespoon hazelnut oil or peanut oil
• 1/4  cup packed brown sugar
• 2  tablespoons molasses
• 1  teaspoon finely shredded orange peel
• 1/2  teaspoon ground cinnamon
• 1/4  teaspoon ground cloves
•   Orange peel curls (optional)

Directions

1. Halve squashes lengthwise and remove seeds. Clean and roast seeds (see Don't Forget the Seeds, directional). Set aside.

2. Preheat oven to 350 degree F. Brush inside of squash halves with oil. Place squash halves, cut side down, in a large roasting pan. Bake, covered, for 30 minutes.

3. Combine brown sugar, molasses, shredded orange peel, cinnamon, and cloves in a mixing bowl. Turn squash halves cut sides up. Spoon mixture into squash halves. Return to oven along with baking sheet with squash seeds. Bake, uncovered, 20 to 25 minutes more or till squashes are tender and seeds are toasted. Sprinkle with toasted squash seeds, and if desired, garnish plate with orange peel curls. Makes 6 side-dish sservings.

Don't Forget the Seeds: Roasting the pumpkin seeds after carving the Halloween pumpkin is a tradition, but you can carry that tradition over to any member of the winter squash family. Preheat oven to 350 degree F. Rinse the seeds under running water to clean off attached pulp. Shake off excess water; spread seeds in a single layer on a lightly greased baking sheet. Lightly sprinkle with salt or other dried seasonings, then bake for 15 minutes or till browned. Roasted squash seeds make an excellent high-protein snack.