Hot Nutty Butternut Squash

by Biker Billy Hufnagel

4 T Salted butter
1 Fresh Red serrano pepper, stemmed and minced
1/2 c cashews, coarsely chopped
1/2 c currants
1/2 c chunky peanut butter
1 T dark brown sugar, packed
1 butternut squash, halved lengthwise and seeded

preheat oven to 400 F

Melt butter in a small pan over low heat.

Add the serrano pepper and cashews and saute for 5 minutes, stirring often.

Add the currants and saute 2 minutes.

Add the peanut butter and stir until meltedm hen add the brown sugar.

Stir well and remove from heat.

Score the neck end 1/4 inch deep in several parallel cuts extending to the cavity to make it more porrous.

Place squash in a baking dish and coer the cut surface with the nut mixture and divide the remaining mixture between the two cavities.

Bake 60-70 minutes or until a fork can aesily be inserted through the skin into the solid section of the squash.

To serve, slice squash or scoup out and mash.
Makes 6 servings