| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | Butternut squash | |
| 1 | c | Hot water |
| 3 | tb | Soft butter |
| 1/4 | ts | Salt |
| 1 | tb | Corn syrup |
| 2 | tb | Raisins |
| 1/4 | c | Walnuts — chopped |
| 1/4 | c | Brown sugar |
| 2 | tb | Melted butter |
INSTRUCTIONS
Cut squash in half; remove seeds. Place metal rack or trivet in bottom of slow-cooking pot. Pour in 1 cup hot water. Arrange squash on rack. Cover pot and cook on high 2 to 3 hours or until done. Remove from pot; scrape out pulp down to the skin. Add 3 tbs. butter, salt, and corn syrup to pulp and beat until smooth. Stir in raisins and nuts. Put filling back into shells; place on broiler pan. Combine brown sugar with 2 tbs. melted butter. Drizzle over top of filled squash. Place under broiler several minutes or until top is slightly crusty. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“All suffering can be traced back to people disobeying God”