RCI-VG.005.0222.001
Stuffed Butternut Squash
Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain governemnt resource—original source of recipe Serves: 6
Prep30 min
Cook20 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- 3 unit
- 3 tablespoons
- ¼ teaspoon
- 1 tablespoon
- 2 tablespoons
- ½ cup
- 3 tablespoons
- 1 tablespoon
- ¼ cup
Method
1
Preheat oven to 375°F (190°C). Halve the butternut squash lengthwise and scoop out seeds with a spoon, leaving the flesh intact.
2
Brush the cut surfaces of the squash halves with 3 tablespoons of margarine and sprinkle with ¼ teaspoon salt. Place squash halves cut-side down on a baking sheet.
3
Bake the squash for 30 minutes until the flesh begins to soften but the skin remains intact.
30 minutes
4
While the squash bakes, combine the chopped nuts, 2 tablespoons raisins, and 3 tablespoons brown sugar in a small bowl.
5
In another small saucepan, melt 1 tablespoon butter or margarine over low heat and stir in ¼ cup light corn syrup until well combined.
2 minutes
6
Remove the squash from the oven and carefully flip the halves cut-side up. Spoon the nut and raisin mixture into the center cavity of each squash half, dividing evenly.
7
Drizzle the warm corn syrup mixture over the filling in each squash half.
8
Return the stuffed squash to the oven and bake for an additional 15 minutes until the squash is tender when pierced with a fork and the filling is heated through.
15 minutes