Auntie Barbs Candied Squash Recipe 55 Food

CARAMELIZED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

CANDIED BUTTERNUT SQUASH

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.

CANDIED ACORN SQUASH SLICES

Steps:

• Preheat oven to 350°. Cut squash in half lengthwise; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Arrange squash in a shallow baking pan; cover with foil. Bake until just tender, 25-30 minutes. , Combine sugar and butter; spread over squash. Bake, uncovered, 15-20 minutes longer, basting occasionally.

CANDIED WINTER SQUASH

Steps:

• Scrub squash, cut in half, and remove seeds.
• Place cut side up in a large roasting pan.
• In a mixing bowl, combine the rest of the ingredients.
• Spoon mixture into squash halves.
• Cover squash with aluminum foil and bake for 30 minutes.
• Spoon sugar mixture over squash, leave uncovered, and bake another 20 minutes, or until squash is tender.

CANDIED SQUASH

Steps:

• 1. Steam squash until tender and drain. Heat oil in large skillet and add squash, sugar, salt and pepper. Mix and cook over medium heat to keep from burning. Stir from the bottom often until all juice is cooked out. Serve while hot.

CANDIED BUTTERNUT SQUASH

Steps:

• Put marmalade, sugar, ginger, vanilla bean, cloves, and lemon juice in a large, wide pot. Stir in 2 1/2 cups water. Bring to a boil over medium-high heat, stirring to dissolve marmalade and sugar.
• Add squash, and stir to combine. Bring the mixture to a simmer. Reduce heat to medium-low, and partially cover pot. Gently simmer, stirring occasionally, until squash is tender when pierced with a fork, about 35 minutes. Uncover, and cook until liquid is syrupy, 5 to 10 minutes. Remove vanilla bean, and discard. Serve warm. Squash and syrup can be refrigerated in an airtight container up to 1 week. Before serving, reheat over medium-low heat. If the syrup seems too thick, add 1 to 2 tablespoons water.

AUNTIE DAWN'S STUFFED SQUASH

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.

BUTTERNUT SQUASH OAT MUFFINS WITH CANDIED GINGER

Steps:

• Heat the oven to 375 degrees and grease a muffin tin.
• In a large bowl, whisk together the flours, oats, sugar, baking powder, salt, spices and lemon zest. In a small bowl or glass measuring cup, whisk together the eggs, Greek yogurt, melted butter and maple syrup. Add the wet ingredients to the dry ingredients and gently stir with a rubber spatula until almost combined - the batter will be very thick. Then fold in the shredded squash and candied ginger.
• Spoon the batter into the muffin tin. Bake for 20 minutes or so, or until the muffins are lightly golden and spring back when touched. Cool for 5 minutes in the pan before turning them out on a wire rack.