• 1 butternut squash
• 2 large baking-type apples - peeled, cored and cut into 1/2" to 3/4" cubes
• 1/2 cup golden raisins
• 1/2 cup light brown sugar
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 3 T. butter or margerine

Preparation -
To make the squash easier to cube - cut it in half, remove the seeds, pierce each half with a fork a few times, and place the halves on a white paper towel in a microwave oven. Cook on high for about 1 minute. Peel and cut the squash into 1/2" to 3/4" cubes. Spray a casserole dish (use about a 1-1/2 to 2 quart size, that has a lid), with non-stick cooking spray. Mix all the ingredients together, except the butter, and pour the mixture into the prepared casserole. Dot with butter. Cover and microwave on high power for about 4 minutes. Stir, cover, and microwave on high power for about 3 more minutes, or until the squash and apples are tender and can be easily pierced with a fork. If additional cooking is needed, microwave on high for 1 minute increments, stirring and testing with a forlk after each minute. Let stand for 2 to 3 minutes before serving.