|Posted by foodgeek on January 13, 2010 at 1:38 AM||comments (0)|
Learned this one in vegetarian cooking class at Orange Coast College. This was a hit at Thanksgiving potluck at church. Decided to make it again for Thanksgiving dinner at home.
1 butternut squash
1 cup brown sugar
2 Tablespoons butter or margarine
¼ cup milk
2 Tablespoons flour
1 cup chopped pecans (or walnuts)
Preheat oven 350 degrees. Wrap squash in tin foil and place on cookie sheet.
Bake in oven 350 degrees until soft (1 to 2 hours depending on the size of the squash).
When done, unwrap, cut in half lengthwise and scrape out the inside of squash (discard seeds).
Put cooked squash in blender (you can also use a stand mixer with a whisk attachment).
Add in ½ brown sugar.
Blend in the rest of the ingredients EXCEPT the pecans and rest of the brown sugar.
Place in greased or sprayed baking dish or casserole.
Top with pecans and rest of the brown sugar.
Bake 15-20 min. until warmed through and sugar is melted. Serve. Yum!