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Crusty Pecan Squash Recipe | |
Vegetable | |
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Ingredients:
1 medium butternut squash, pared, seeded and cut up3/4 cup pecans 1/3 cup sugar 1/2 tsp. cinnamon 2 tblsp. maple syrup
Directions:
Cook squash in boiling salted water until tender. Drain. Meanwhile, put pecans in blender container. Cover and run on low until coarsely chopped; empty into a small bowl; reserve. Put squash, sugar, and cinnamon into blender container. Cover and run on low until squash is pureed. Empty into 1-quart flame-proof casserole; top with chopped nuts and drizzle with syrup. Place under the broiler for 3-5 minutes or until glazed and browned. Make 4-6 servings. | |