How to cook
Pick out the most brightly orange-colored butternut squash you can find, wash it very well, cut it carefully into 2 halves, remove the seeds and squishy part using a spoon. Arrange the 2 halves in a tray with the cut facing up.
Here I'd like to mention that the quantities of fresh and dried fruits depend on the size of the hollow space in your butternut squash - feel free to increase/decrease their amount.
You can also substitute them with other autumn fruits of your choice, such as quinces or pears, or use other kinds of dried fruits. You need to have dried fruits so that they can take in the juice from the fresh fruits and swell.
Pour the honey over the filling and wrap the tray with aluminum foil. Put to bake in a preheated 392°F (200 °C) oven about 60-70 min.
Then, you can remove the foil and bake to a crisp on top. When serving, if desired, pour on a little more honey. A tasty and very healthy Stuffed Pumpkin for Christmas Eve and other occasions too!