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Hazelnut-Honey Baked Squash

native, vegetables

3 medium acorn squash
1 cup water
6 tablespoon honey
6 tablespoon hazelnut butter
1 ground dried spicebush berries or a; llspice
1 salt and ground pepper

Preheat oven to 350 degrees F. Cut squash in half and remove seeds and strings. Pour water into a baking dish large enough to hold squash. Place halves, cut side down, in pan. Bake for about 30 minutes, until squash starts to feel soft. Turn halves over and fill each cavity with 1 tablespoon honey and 1 tablespoon nut butter. Spread honey mixture over top edges and all over cavity. Sprinkle lightly with spicebush berries and salt and pepper if desired. Continue baking for 30 to 40 minutes until squash is nicely glazed. Serve with any roast meat, fowl, or game. From "Spirit of The Harvest: North American Indian Cooking," by Beverly Cox and Martin Jacobs.

Yield: 6 servings

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