Baked Candied Butternut Squash
Last updated 6/12/2012 1:06:00 AM. Recipe ID 31272. Report a problem with this recipe.
Title: Baked candied butternut squash
Yield: 8 Servings
4 lb Butternut squash; split and
1/4 lb Butter
Salt; to taste
Cinnamon; to taste
2 oz Butter melted
1 c Brown sugar; Packed
1.Choose a squash with a thick neck and a short belly, as all the
meat is in the neck. Split and seed it. Put it a glass pan with 1/4
inch of water, double cover it with saran, and microwave it fro 20
minutes, until it is tender. You can put in a covered pan with water
in a 400 F oven and it will steam in about the same time or a little
longer. When it is fork tender it is done.
2.Drain it and let it cool, and when you can handle it, the tan skin
will scrape off with little trouble. Much easier than using a potato
peeler when raw (which certainly works).
3.Mash it with butter season it with salt and cinnamon to taste, and
put it into a buttered oven dish. A dash of dark rum contributes
interest to the mix. Babancourt Haitian is what I use.
4.Drizzle the remaining butter over it, and sprinkle the top with
brown sugar, using more or less to taste. You can also use Maple
Syrup instead of brown sugar. You can also omit the sugar, or just
put a little in with the mashed squash.
5.Bake at 350 F for about 30 minutes until a crust forms from the
Serves 8 Serving Ideas: A festive dish. Under NO conditions put
marshmallows in it. Notes: Take care in serving right from the oven.
The baked sugar gets very hot
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