Candy Topped Squash
You will need:
- 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°F. 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 13x9-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.
Yield: 8 servings
Pair with Crescendo from Amber Falls