Baked Butternut Squash

Rayne Dancer

• 1 Med. Butternut or Acorn Squash
• 2 T. Butter or Margarine at room temperature
• 1/2 C Freshly Squeezed Orange Juice
• Dash of Ground Cinnamon

Preheat oven to 350 Degrees F. Cut the squash in half, and scoop out the seeds, scraping clean. Place the squash in a shallow baking dish. Dot each half with butter or margarine. Drizzle the orange juice and sprinkle the cinnamon over the squash. Bake, uncovered, for 30 to 45 minutes, or until you can easily put a fork in the squash. Slice each half into 3 equal portions and serve. ~~ Serves 6 ~~

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