Auntie Barbs Candied Squash Recipe 55

Steps:

• Cut the squash in half and de-seed. Bake at 400 or approx. 1 hour (cooking time will vary with the size of the squash) or until both the rind and the squash are soft. Remove from the oven and allow to cool long enough to handle comfortably. Scoop the baked squash from the rind into a large blender or food processer and add the butter and brown sugar. Blend until thoroughly mixed and pour or spoon into a greased baking dish. Return to the oven just long enough to lightly brown the top.

Steps:

• Place both halves of the squash cut side up on a microwave-safe plate or dish. Put 2 tablespoons of butter, and 2 tablespoons of brown sugar into the cavity of each half.
• Cook for 8 to 10 minutes in the microwave on full power. Rotate the squash a couple of times to ensure even cooking. When the flesh is soft, scoop out soft flesh with the sugar and butter, and place it in a bowl. Mash it a little to blend the ingredients. Serve in a bowl, or your could even serve it in the shells.

Steps:

• Cut the squash in half lengthwise and clean out the seeds. Place cut side down on parchment lined baking sheet. Bake in preheated 350 degree oven for 30 minutes.
• While the squash are baking, warm the butter and oil in a saute pan over medium heat and add the apples and celery. Saute for 5 minutes. Add the cranberries, brown sugar and spices. Stir until combined and remove from heat.
• Remove squash from oven. Turn squash right side up, top each with filling and return to oven for 25-30 minutes. Remove from oven, and (using an oven mit and ice cream scoop), scoop out the shells and serve. Can be refrigerated and reheated the next day.

Steps:

• Preheat oven to 375°F. Place squash in 8x8x2-inch glass baking dish. Drizzle with butter; toss to coat. Blend sugar, cinnamon, salt, pepper and cloves in small bowl; mix into squash. Bake until squash is tender and syrup bubbles thickly in dish, stirring gently every 15 minutes, about 50 minutes total.