INGREDIENTS
- 1 medium butternut squash, about 2 1/2 pounds
- 1/4 cup maple syrup
- 1/4 cup brown sugar, packed
- 3 tablespoons butter
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- dash salt
- dash nutmeg
This is the recipe I got a few ideas from to make the candied butternut squash that I make for Thanksgiving. I took my mother's method of making candied "yams" (actually sweet potatoes) and added the maple syrup, nutmeg and vanilla to it. That's how I came up with my own version. I make this for Thanksgiving and Christmas. It can be made all year it's just labor intensive so I do it once a year. lol
PREPARATION
Heat oven to 350°. Lightly grease a large baking pan or spray with nonstick cooking spray.
Peel the squash with a vegetable peeler, scoop out seeds, and cut the squash into 1/2- to 1-inch cubes. Put in a bowl. Heat the maple syrup, brown sugar, butter, cinnamon, vanilla, salt, and nutmeg until hot and butter is melted. Drizzle over the squash cubes and stir gently to coat. Pour into the prepared baking dish; cover with foil and bake for 30 minutes.
Serves 4 to 6.Remove foil, stir gently, and bake uncovered for about 15 minutes longer, or until squash is tender.
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