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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a recipe I made up for the holidays many years ago.. I liked candied sweet potatoes and my husband didn't . I didn't want to make them just for myself, I tried to come up with something we would both like. Read more .. I can't give you exact amounts, it depends on the size of your pan and the number of people you are serving.. I hope you enjoy this dish as much as my family does. Ingredients:
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:
1. cut the neck of the squash starting at the stem end cutting 1 inch slices.
2. cut down to the seed cavity. don't cut any further.. save this part of the squash to make another meal (maybe stuffed squash)
3. stack the slices and cut off the rind
4. cut each round into 1 inch squares or as close as possible
5. fill an ungreased roasting pan.. (I use an open roaster) with a single layer of squash as tightly as they will fit
6. next add as many walnuts as you like ( I add lots)
7. 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
8. then dot the top with butter... I add approx teaspoon every 2-3 inches
9. 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
10. 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.
11. next cover the top of the squash with a thick layer of marshmallows
12. cover the top back up with the foil. let the marshmallows puff up and then dissolve into the squash.. 10 mins or so..
13. 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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