The pomegranate juice is the new twist in a tradition combination of squash and apple.

1 small (about 1 ½ pounds) butternut squash 2 medium apples, peeled, cored and chopped 1/2 cup pomegranate juice 1 tablespoon Splenda or sugar 1 tablespoon brown sugar 1 1/2 teaspoons cornstarch 1 tablespoon butter or margarine, melted 2 tablespoons pomegranate arils, optional

Butter a 1 quart casserole dish. Microwave the whole squash for 2 minutes or just until it begins to soften. This will make it much easier to cut into cubes. Peel squash, remove seeds, and cut into small 1 inch cubes. Set aside.

In a small saucepan, combine pomegranate juice, Splenda, brown sugar, and cornstarch. Stir to mix well. Cook over medium heat, stirring constantly, until it comes to a boil and thickens. Add squash and cook 10 minutes or just until the squash is beginning to become tender. Add butter. Pour into casserole dish. Add apples and stir to mix. Cover and set aside until ready to bake.

When ready to bake, preheat oven to 350 degrees. Bake for 25 - 35 minutes or until squash and apples are tender. Garnish with pomegranate arils if desired.

Note: Apples could be added to the saucepan after the squash is tender. Continue to cook another 5 minutes or just until apples are tender.

Serves 4

Nutritional Information per serving:

Calories: 135 Fat, gm.: 1 Protein, gm.: 26 Carbs, gm.: 5 Cholesterol, mg.: 1.0 Fiber, gm.: 3