Candied Butternut Squash
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Yield: 6 servings Ready in 1 hours
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Candied Butternut Squash Preparation
Note 1: The original recipe used orange peel for both the finely shredded part and the optional part. I didnt 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 youll 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. This was very tasty and not a lot of work. Definitely would serve to company. Per Serving: 189 Cal, 4g Total Fat, 2g Sat Fat, 41g Carb, 6g Fib, 53mg Sod, 14.8% CFF Entered into MasterCook and tested for you by Reggie & Jeff Dwork
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