Stuffed butternut squash

This warm, filling dish is excellent on a chilly, rainy day. And it doesn't take long to prepare. Take that, winter.

Stuffed butternut squash

1 butternut squash
1 egg
spinach (I used about 1 cup of frozen chopped)*
whole wheat bread crumbs (about 1/2 cup)*
1/2 sweet onion, chopped
toasted walnuts (about 2 T)*
golden raisins (about 2 T)*
To taste:
parsley
salt
pepper
thyme

*Measurements are estimates and depend on how much of each ingredient you want to include.

Cut off the ends of the squash and cut it in half lengthwise. Scoop out the seeds (save them! You can toss them with spices and olive oil and roast them for the last 10 minutes in the oven with the squash.) Brush the squash halves with olive oil and place face up in shallow water in a glass dish. Roast at 425 degrees for about 15 minutes. While that is in the oven, mix together other ingredients. Remove squash from the oven and spoon stuffing into the center of the squash halves. Roast for another 45 minutes or until the squash is soft (test with a fork). Let cool 10 minutes before serving.

(Recipe by H. Farrell)