Acorn Squash with Apple Walnut Stuffing

• 2 tbsp. butter
• 1 medium acorn squash, cut in half lengthwise with seeds cleaned out
• ½ c. yellow onion, finely chopped
• ½ c. apple, peeled, cored and cubed
• ⅓ c. raisins
• 2 tbsp. walnuts, chopped
• 2 tbsp. maple syrup
• 1 tsp. sage, coarsely chopped
• ¼ tsp. ground cinnamon

Preheat oven to 350°F. Melt 1 Tbsp. butter and brush over the cut side of squash. Add enough water to cover the bottom of a large pan, place squash cut side up in pan and bake for 30 to 35 minutes or until tender.

Meanwhile, heat remaining butter in a pan and sauté onion for about 3 minutes, stiring, until softened. Add apple and cook an additional 3 minutes, stirring to combine. Add raisins, walnuts and maple syrup. Cover and cook about 15 to 20 minutes, or until apples are tender. Add sage and season mixture with cinnamon, salt and pepper. Spoon stuffing into squash cavities and bake 15 to 20 minutes more, adding more water to the pan if necessary.