Tuesday’s Taste Tempters 11.20.12
Posted: Tuesday, November 20, 2012 8:00 pm
The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by email at firstname.lastname@example.org.
Today’s recipe has been submitted by Pick Tennessee Products.
Candy Topped Squash
Yield: 8 servings
5 pounds butternut, acorn or Hubbard squash
4 tablespoons unsalted butter, divided
4 tablespoons firmly packed light brown sugar, divided
1/3 cup golden raisins
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup finely chopped pecans or walnuts
2 tablespoon corn syrup
Preheat the oven to 400°F. Cut the squash in half lengthwise and scoop out the seeds. Discard any strings along with the seeds. Place the cut side down in a 13×9-inch baking dish and add water to a depth of 1/2-inch. Cover with aluminum foil and bake 45 minutes to 1 hour or until tender. Drain and scoop out the pulp, discarding the outer shell.
In a large saucepan, combine the squash pulp, 2 tablespoons of the butter and 2 tablespoons of the brown sugar. Blend with a potato masher until smooth. Stir in the raisins, salt and nutmeg. Place over medium heat and cook 10 minutes, stirring often.
Meanwhile, in a small saucepan, combine the pecans, corn syrup and the remaining butter and brown sugar. Cook over medium heat 5 minutes or until the sugar dissolves.
Transfer the squash mixture into a serving dish and drizzle the candied pecan mixture over the top. Serve immediately.
Published in The Messenger 11.20.12