Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Glazed Butternut Squash




Source of Recipe


"New York Times Cookbook" Craig Claiborne






Recipe Introduction


Mike, my husband, loves this.





List of Ingredients



• a two lb. butternut squash
  
• 1/2 c. brown sugar
  
• 1/2 t. cinnamon
  
• 1/4 t. nutmeg or ginger (I use both)
  
• 1/4 t. salt
  
• 3 T. butter - melted
  






Instructions



1. Peel, seed and slice the squash. Place on a rack in a pot with a tight fitting cover. Add water to cover bottom of pot, cover and steam until squash is nearly tender, 12 - 15 minutes. Drain the squash well.
   
2. Preheat oven to 400 degrees.
   
3. Arrange the squash in one or two layers in a greased shallow baking dish. Mix sugar, spices, and salt and sprinkle over the squash. Drizzle with the melted butter.
   
4. Bake until the squash is tender and somewhat glazed, 15 - 20 minutes. For a deeper glaze, broil for a couple of minutes.
   






Final Comments


serves 4