By November 1, 2012Published:
- Yield: 8 Servings
- 5 pounds squash butternut, acorn or hubbard
- 4 tablespoons butter unsalted, divided
- 4 tablespoon brown sugar firmly packed, light, divided
- 1/3 cup rasins golden
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg ground
- 1/4 cup pecans or walnuts, finely chopped
- 2 tablespoons 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-inch-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 or walnuts, corn syrup and the remaining butter and brown sugar. Cook over medium heat 5 minutes or until the sugar dissolves. Transfer the squash mixture to a serving dish and drizzle the candied mixture over the top. Serve immediately.