Baked Acorn Squash With Blueberry-Walnut Filling

• 2 medium acorn squash
• 2 tablespoons butter, softened
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium apple, chopped
• 1 tablespoon lime juice
• 1 cup fresh blueberries
• 1/2 cup chopped walnuts
• 1/4 teaspoon ground nutmeg
• 1/4 cup maple syrup

1. Preheat oven to 400u0b0, Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each squash half to allow them to lie flat. Place in shallow roasting pan, cut side down. Add 1/2 in. of hot water to pan. Bake, uncovered, until squash is tender, about 35 minutes. Drain water from pan; turn squash cut side up. Spread with butter; season with salt and pepper.
2. For filling, in a large bowl, toss apple pieces with lime juice. Add blueberries, walnuts and nutmeg; divide among squash halves. Drizzle with maple syrup. Bake until heated through, about 30 minutes. Cover loosely with foil if filling browns too quickly.

acorn squash, butter, salt, pepper, apple, lime juice, fresh blueberries, walnuts, ground nutmeg, maple syrup

Taken from www.tasteofhome.com/recipes/baked-acorn-squash-with-blueberry-walnut-filling/ (may not work)