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Candy Topped Squash
Fall produce

Makes eight servings 5 pounds butternut, acorn or Hubbard squash 4 tablespoons unsalted butter, divided 4 tablespoons firmly packed light brown sugar, divided 1/3 cup golden raisins 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 cup finely chopped pecans or walnuts 2 tablespoon corn syrup

Preheat the oven to 400 degrees. Cut the squash in half lengthwise and scoop out the seeds. Discard any strings along with the seeds. Place the cut side down in a 13-by-9-inch baking dish and add water to a depth of 1/2 inch. Cover with aluminum foil and bake 45 minutes to 1 hour or until tender. Drain and scoop out the pulp, discarding the outer shell. In a large saucepan, combine the squash pulp, 2 tablespoons of the butter and 2 tablespoons of the brown sugar. Blend with a potato masher until smooth. Stir in the raisins, salt, and nutmeg. Place over medium heat and cook 10 minutes, stirring often. Meanwhile, in a small saucepan, combine the pecans, corn syrup and the remaining butter and brown sugar. Cook over medium heat 5 minutes or until the sugar dissolves. Transfer the squash mixture into a serving dish and drizzle the candied pecan mixture over the top. Serve immediately.