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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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In' Heirloom Cooking with the Brass Sisters' Ingredients:
2 lbs butternut squash, peeled and cut into 1-inch chunks |
4 tablespoons butter, softened to room temperature |
2/3 cup firmly packed brown sugar |
1 (20 ounce) can pineapple chunks, drained (about 2 cups) |
3/4 teaspoon salt |
1/2 teaspoon fresh coarse ground black pepper |
1 teaspoon dried ginger |
1/2 cup toasted walnuts, coarsely chopped |
Directions:
1. Set oven rack in the middle position; preheat oven to 425°.
2. Line a 17x11x1 inch jelly roll pan with foil, shiny side up, and coat with vegetable spray.
3. Place the squash in a large bowl.
4. Melt butter in a saucepan over medium heat; add brown sugar and stir with a wooden spoon until combined.
5. Add pineapple, salt, pepper, and ginger.
6. Bring to a boil, decrease heat to medium, and cook until mixture is syrupy, about 15 minutes.
7. Pour pineapple mixture over squash and toss to coat.
8. Spread squash on prepared pan.
9. Bake 20 minutes, shaking pan after 10 minutes for even cooking, until squash is soft when pierced with a knife.
10. Sprinkle with walnuts and serve immediately.
11. Store leftover squash in covered container in the refrigerator.
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