Honey Nut Squash

Honey Nut Squash

• 2 acorn squash, about 6 ounces
• 1/4 c. Cox Honeyland's Apple Pecan Honey
• 2 Tbsp. butter melted
• 2 Tbsp. pecans, chopped
• 2 Tbsp. raisins
• 1 tsp. Worcestershire Sauce

Cut the squashes in half and cover with plastic wrap. Place in a microwave and cook for 4 minutes. Remove from the microwave and remove seeds. Mix remaining ingredients in a small bowl. Place 1/4 of the mixture in each squash half. Return to the microwave, cover with plastic wrap, and cook for an additional 8–10 minutes or until tender when poked with a fork.