Sweet Butternut Squash N' Fruit - cooking recipe

Ingredients

1 butternut squash
2 apples (use a firm apple like a Granny Smith or Jonathan)
1/3 cup raisins
1/3 cup craisins (or you can substitute golden raisins)
1/4 cup butter (use more for a richer taste)
4 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Preparation

Cut the squash in half the long way and remove the seeds/guts. Rub the exposed flesh with a little olive oil. Place on a cookie sheet cut-side-up and bake at 350 until softened, usually between 30 and 60 minutes. Remove from oven and let cool.
When the squash is cool enough to handle, there are two ways to go. If you are careful and do not damage the outer skin of the squash halves, you may use a squash half as a serving bowl, which looks pretty nifty. You should be able to use a melon baller to scoop out the cooked squash flesh. If you're not worried about saving the shell, just slice off the skin to get at the flesh. Cut the flesh into bite-sized pieces.
Cut the apples into bite-sized chunks and combine with the squash pieces. (You need not skin the apples) Add the raisins and craisins. Melt the butter in a separate container and mix the remaining ingredients into the butter. Dump the liquid over the squash/apple mix and stir well to coat.
Put into a pie pan or small casserole dish (or empty squash shell) and pop back into the oven for 10 or 15 minutes, just long enough to slightly soften the apples and allow the butter to soak through. Serve warm.