Granola Stuffed Squash

2 small Acorn Squash (or golden squash)

2 Tablespoons Butter, melted

1 Tablespoon Brown sugar

1 ½ cups of Hammer & Tuffy’s Granola

3 Tablespoons of Golden Raisins or Currents

¼ cup of Pumpkin Seeds

½ cup hot water

½ cup Honey (half for mixing with the stuffing and half to drizzle over the top)


Preheat oven to 425 degrees

Cut the squash in half lengthwise and scoop out the seeds.  Using a brush spread the melted butter over the cut side of the squash then sprinkle with brown sugar.  Place the squash cut side up on a baking sheet lined with aluminum foil.  Bake for 20-25 minutes or until nearly tender.  While the squash are baking make the stuffing: in a large bowl mix together the Hammer & Tuffy’s Granola, raisins and pumpkin seeds.  Add ½ cup of hot water the ¼ cup of honey.  Mix well.  When the squash halves are soft take them out of the oven and stuff the hollow of the squash with the granola mixture.  Drizzle the remaining honey on top and return the squash to the oven and bake for another 10 minutes or until the squash are completely tender when pierced with a fork.  Serve warm.