Candied Squash Food

CARLA HALL'S CANDIED ACORN SQUASH

Steps:

• Preheat oven to 400°F
• Rub the inside of the squashes with olive oil and sprinkle with salt
• Place on a parchment-lined sheet pan cut-side down
• Bake for 30-40 minutes or until soft
• While the squash bake, prepare the brown sugar mixture
• In a small pot, combine the butter, brown sugar, salt and spices over low heat
• Heat until butter melts and sugar dissolves
• Add the rum, if using
• When the squash halves are ready, flip them over and drizzle the brown sugar mixture on the inside cavity
• Place the pan in the oven for an additional 5-10 minutes or until brown and bubbling

CANDIED SQUASH --- YUM YUM!!!

Steps:

• 1. Wash your 4 medium squash.
• 2. Place squash and other ingredients together.
• 3. Get a 2 qt. saucepan with lid, and put 1/2 cup of water and a stick of butter. Place pan on med-high heat.
• 4. Place 1 to 1-1/2 cups of light brown sugar (depends on how sweet you like it). Add 1 tablespoon of vanilla flavoring.
• 5. Take your squash and cut the ends off, but, don't peel. Cut squash about 1/2 inch slices.
• 6. Add squash to saucepan and stir about twice, to mix the sugar, vanilla and butter on squash.
• 7. Let your water and other ingredients come to a slow boil. Turn your burner to low.
• 8. Place lid on saucepan, and cook for about 20 minutes, or, until squash is tender but not mushy.
• 9. Take a slotted large spoon, and dip out the squash into a bowl. --------------------------------------------------------------------------------- While I was posting this recipes, I set and ate the whole bowl. And being a diabetic, my sugar count will be sky high. BUT, is was SOOOOO GOOOOOOD!!!!

CANDIED ACORN SQUASH

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.

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.

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 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 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.