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Rating: 5/5 (1 vote cast)

Meal Type:
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 321
% Daily Value**
Total Fat 17g
27%
Saturated Fat 11g
17%
Unsaturated Fat 1g
Cholesterol 46mg
15%
Sodium 137mg
6%
Total Carbohydrate 44g
15%
Dietary Fiber 0g
0%
Sugars 26g
Protein 2g
Vitamin A  468%Vitamin C  52%
Calcium  11%Iron  8%
Potassium  18%Vitamin E  10%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Candied Butternut Squash

Date Added: July 17, 2009

Ingredients:

1/4 Pound Butter or margarine
2 Ounces Butter melted
4 Pounds Butternut Squash split and seed
1 Cup Brown Sugar Packed
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Directions:

1. Choose a squash with a thick neck and a short belly, as all the meat is in the neck.

2. Split and seed it. Put it a glass pan with 1/4 inch of water, double cover it with saran, and microwave it fro 20 minutes, until it is tender.

3. You can put in a covered pan with water in a 400 F oven and it will steam in about the same time or a little longer.

4. When it is fork tender it is done. Drain it and let it cool, and when you can handle it, the tan skin will scrape off with little trouble.

5. Much easier than using a potato peeler when raw (which certainly works).

6. Mash it with butter season it with salt and cinnamon to taste, and put it into a buttered oven dish.

7. A dash of dark rum contributes interest to the mix.

8. Drizzle the remaining butter over it, and sprinkle the top with brown sugar, using more or less to taste.

9. You can also use Maple Syrup instead of brown sugar.

10. You can also omit the sugar, or just put a little in with the mashed squash.

11. Bake at 350 F for about 30 minutes until a crust forms from the melted sugar.

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Dietary Notes:
This recipe is very low-sodium with 137.25mg per serving

This recipe is high in Vitamin A with 468% of your daily recommended intake per serving. This recipe is high in Vitamin C with 52% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Natural Sweeteners allergies.
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