I love to experiment with veggies, especially in the fall when there are so many varieties.

Today I steamed a butternut squash for about 10 minutes, cut it in half, scraped out the seeds  and let it cool. You decide on the texture. I like my squash a bit firm so I steam for 10, you may want more steaming time.

The stuffing

1/2 cup of whole wheat breadcrumbs

2 teaspoons raisins

2 teaspoons slivered almonds

1 clove chopped fresh garlic

1 small chunk of fresh ginger, chopped

1 teaspoon cinnamon

1 teaspoon cloves

Splash of almond milk to mix- you do not want too much, you want some crunch

I sprinkled the squash with a teaspoon of flaxseed

I stuffed the ends and placed in the broiler, watching for a nice browning ( about 3 minutes)

A wonderful side dish for any meal.