Candied Butternut Squash Recipe

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Ingredients:

Serving

butternut squash - long or fat necked
light brown sugar
butter
walnuts, coarsely chopped
miniature marshmallows... i use kraft jet puffed. they have a slight vanilla flavor

Directions:

Cut the neck of the squash starting at the stem end cutting 1 inch slices.
Cut down to the seed cavity. don't cut any further.. save this part of the squash to make another meal (maybe stuffed squash)
Stack the slices and cut off the rind
Cut each round into 1 inch squares or as close as possible
Fill an ungreased roasting pan.. (I use an open roaster) with a single layer of squash as tightly as they will fit
Next add as many walnuts as you like ( I add lots)
Next sprinkle with lots of brown sugar..I fill all the crevices and a lot on the top..but not so much as to cover the squash
Then dot the top with butter... I add approx teaspoon every 2-3 inches
Add a small amount of water to the bottom of the pan (couple of TBSP depending on the size of the pan) cover pan with foil
Put in a 350'F oven for approx 45 mins maybe a little longer. you want the squash to be almost cooked but not quite.
Next cover the top of the squash with a thick layer of marshmallows
Cover the top back up with the foil. let the marshmallows puff up and then dissolve into the squash.. 10 mins or so..
This took longer to explain than it does to do.. It's really a very easy recipe.. adjust amounts of sugar and nuts to your taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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