| 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
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