Roasted Stuffed Sweet Butternut Squash

The amount of ingredients for this stuffed squash depends on the size of the squash and everyone's preference and taste.

I cut the cleaned and washed squash in half down the middle, put it in a suitable tray and filled it with the listed products - the apple is peeled and cut into cubes, and the larger dried fruit are also cut in advance.

Sprinkle with sugar to taste and add a few lumps of butter (the amount depends on the size of the pumpkin and the amount of stuffing.

I wrapped it well with foil, poured 2-3 inches of water into the baking pan (add more water, if necessary) and roasted at 390°F (200°C) until done.

I remove the foil and leave the stuffed sweet butternut squash in the oven for another 10 minutes.