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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 12 |
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An especially delightful baked squash. Try it....you'll love it! Ingredients:
3/4 cup flour |
3/4 cup packed brown sugar |
1 teaspoon ground allspice |
1/4 teaspoon salt |
1/2 cup butter, cut into pieces but kept chilled |
1 butternut squash |
1 cup pecans, chopped (but not too small) |
1 cup pure maple syrup |
Directions:
1. Peel squash with vegetable peeler (this is the only hard part - I promise!). Cut squash in half lengthwise and remove seeds; cut into 1/2 inch half moon and crescent slices.
2. Mix flour, brown sugar and allspice in medium bowl. Cut in the butter to make crumbs - do not overmix.
3. Layer 1/2 of the sliced squash in a baking pan, mixing up the various sizes evenly. Original recipe specified an 11x7 inch pan, but I have used 9x13 inch, 8x8 inch or 3 quart square dishes, depending on the size of the squash.
4. Top squash with 1/2 crumb mixture.
5. Add remaining squash and sprinkle with remaining crumb mixture.
6. Top with pecans and drizzle with maple syrup.
7. Cover with foil and bake 1 hour.
8. Remove foil; bake until squash is tender, about 10 minutes.
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