For the novice squash baker, the directions on how to prepare the squash prior to baking are a little vague in this recipe. I find it easiest to halve the squash, scoop out the pulp and seeds, then cut into desired size. Since raw squash is so firm, I leave it unpeeled in halves or quarters because it's easiest to remove the skins once baked -- they just peel right off. I chose to quarter the squash for this recipe, placing it on a parchment-lined sheet pan before adding the cider, a sprinkle of brown sugar (Splenda blend) and spices (swapped nutmeg for the mace). The squash baked uncovered in a 375 oven and was spoon-tender after 45 min. A very welcome change from the usual butter-laden recipes.
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For the novice squash baker, the directions on how to prepare the squash prior to baking are a...