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Old 04-20-2005, 10:18 PM   #1
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Join Date: Jun 2004
Location: NC
Posts: 3,549
Post Candied Butternut Squash

Candied Butternut Squash

Yield: 6 servings

3 md Butternut Squash; (About 4
-- 1/2 Lb Total)
1/3 c Packed Brown Sugar
2 tb Molasses
2 tb Margarine; Softened
1 ts Finely Shredded Lemon Peel;
-- Note 1

1/2 ts Ground Cinnamon
1/4 ts Ground Cloves

Brown Sugar; Optional
Ground Cloves; Optional
Lemon Peel Curls; Optional

Note 1: The original recipe used orange peel for both the finely shredded part and the optional part. I didn't have any oranges so I used lemon and it was very good.

Reggie Note: I used 1 large 4 1/2 lb butternut squash, cut it in half and made this recipe for that half. The other half will be used soon in another recipe. I would also double the brown sugar, molasses, margarine, peel, cinnamon, and cloves....there was just enough for our large squash half. It only fed the 2 of us.

Any winter squash can be used with this recipe, but you'll love the satiny texture of butternut squash.

Scrub squash; halve lengthwise and remove seeds. Place halves, cut side up, in a large roasting pan. In a mixing bowl combine sugar, molasses, margarine, lemon (or orange) peel, cinnamon, and cloves. Spoon mixture into squash halves. Bake, covered, in a 350F oven for 40 min (took us about 20 min longer then this for our half squash). Stir sugar mixture; uncover and bake 15 min more or till squash is tender. Sprinkle with additional brown sugar and ground cloves, and garnish with lemon (or orange) peel curls, if desired.

Makes 6 side-dish servings.

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