1 butternut squash, halved and deseeded
3 winter apples (any tart apple)
2 tablespoons dried or fresh cranberries
1 teaspoon nutmeg
1 teaspoon cinnamon
2 tablespoons brown sugar or real maple syrup
1 tablespoon coconut butter (the cream on top of the can), divided
3 tablespoons crushed hazelnuts
1. Preheat oven to 400 degrees F. Put squash in baking dish cut side down with 1/2" water. Bake for 15 minutes. Lower temperature to 350 degrees F.
2. Mix apples with cranberries, nutmeg, cinnamon, and brown vegan sugar. Set aside.
3. When squash is done, take out of the oven, flip over and fill with apple mixture, add 1/2 tablespoon coconut cream to each half.
4. Cover and cook for about 35 minutes, in 350 degree F oven. Top with hazelnuts.