Candied/Caramelized Squash

Here's the recipe for the squash dish I mentioned in the previous post. Basically, instead of candied sweet potatoes we make a similar recipe with squash. No marshmallows are involved! It is super-yummy.

Ingredients:

• 2 medium/large butternut squash* cooked tender and chunked**
• 2-3 dashes of salt
• 1 cup brown sugar
• 1 pint cream
• 3-5 Tablespoons of butter

Instructions:

Place the chunks of squash in an 8x11 or 9X13 casserole pan. Sprinkle salt on top. Sprinkle the brown sugar on top. Scatter a pieces of the butter across the top. Pour the whipping cream into the pan. Bake at 375 F for about 1 hour.

It should come out caramelized and the cream and brown sugar will be the consistency of a syrup. If it is hasn't evaporated and thickened, you can cook it longer.


*Or 3 small or whatever combination in takes to fill the casserole pan.

**We normally just roast them in the oven the day before. I just split them in half, place them cut-side down on a buttered pan, and roast until cooked. The skin will be easier to remove after the squash has roasted and then cooled. I like the squash a little more firm, but other in the family roast it longer so that it is softer. Either way is fine.