 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
|
From my collection of handwritten recipes 1960's. Ingredients:
5 lbs hubbard squash |
2 tablespoons butter |
2 tablespoons brown sugar |
1/3 cup golden raisin |
3/4 teaspoon salt |
1/4 teaspoon nutmeg |
1/8 teaspoon pepper |
1 tablespoon butter |
1 tablespoon brown sugar |
1 tablespoon corn syrup |
2 tablespoons chopped pecans |
Directions:
1. Place 5 lb. hubbard squash, cut in large pieces, cut side down, in 15x10x1 baking pan. Bake in 400* oven till tender, 65-75 minutes. Scoop out pulp into mixer bowl. Whip pulp with 2 Tblsp. butter and 2 Tblsp. brown sugar. Turn mixture into large kettle or dutch oven; cook, uncovered, stirring occasionally, over medium heat until mixture begins to thicken, 5 to 10 minutes. Stir in raisins, salt, nutmeg and pepper. Cook 5 minutes more, stirring frequently. Turn into serving dish. In a small saucepan, heat 1 Tblsp. butter, 1 Tblsp. brown sugar, 1 Tblsp. corn syrup until sugar is dissolved. Stir in chopped pecans. Drizzle over squash.
|
|