Auntie Barbs Candied Squash Recipe 55

AUNTIE BARB'S CANDIED SQUASH RECIPE - (5/5)

Steps:

• Cut the squash in half and de-seed. Bake at 400 or approx. 1 hour (cooking time will vary with the size of the squash) or until both the rind and the squash are soft. Remove from the oven and allow to cool long enough to handle comfortably. Scoop the baked squash from the rind into a large blender or food processer and add the butter and brown sugar. Blend until thoroughly mixed and pour or spoon into a greased baking dish. Return to the oven just long enough to lightly brown the top.

CANDIED ACORN SQUASH

Steps:

• Place both halves of the squash cut side up on a microwave-safe plate or dish. Put 2 tablespoons of butter, and 2 tablespoons of brown sugar into the cavity of each half.
• Cook for 8 to 10 minutes in the microwave on full power. Rotate the squash a couple of times to ensure even cooking. When the flesh is soft, scoop out soft flesh with the sugar and butter, and place it in a bowl. Mash it a little to blend the ingredients. Serve in a bowl, or your could even serve it in the shells.

CANDIED ACORN SQUASH SLICES

Steps:

• Preheat oven to 350°. Cut squash in half lengthwise; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Arrange squash in a shallow baking pan; cover with foil. Bake until just tender, 25-30 minutes. , Combine sugar and butter; spread over squash. Bake, uncovered, 15-20 minutes longer, basting occasionally.

CANDIED BUTTERNUT SQUASH

Steps:

• Preheat oven to 375°F. Place squash in 8x8x2-inch glass baking dish. Drizzle with butter; toss to coat. Blend sugar, cinnamon, salt, pepper and cloves in small bowl; mix into squash. Bake until squash is tender and syrup bubbles thickly in dish, stirring gently every 15 minutes, about 50 minutes total.

ROAST BUTTERNUT SQUASH INFUSED VODKA RECIPE - (5/5)

Steps:

• Place the oven rack in the center position. Pre-heat the oven to 450 degrees F. Place a whole, 1 pound butternut squash onto a baking sheet and bake until blistered and soft enough that the blade of a sharp knife can easily piece through the skin, about 1 1/2 hours. Once cooked remove from oven and set aside until it's cool enough to handle, but still quite warm. Cut squash in half lengthwise and scoop out the seeds and fibers. Peel the squash, the skin should pull off easily, then cut the flesh into 2-inch chunks. Place the chunks into a large non-reactive container or Mason jar. Add the vodka while the squash is still warm. This will assist in the infusion process. Cover and set aside in a dark area for 5 days, swirling the mixture occasionally.

CANDIED ACORN SQUASH

Steps:

• Cut squash in half lengthwise. Scoop out and discard seeds. Cut squash crosswise into 1-inch slices.
• Arrange slices slightly overlapping, in a buttered 13 x 9 x 2-inch baking dish. Bake, covered, in a 375 degrees oven for 35 minutes or until almost tender.
• Combine melted butter, brown sugar, syrup and cinnamon.
• Spoon over squash.
• Continue baking, uncovered, 15 minutes or until squash is tender, basting occasionally with syrup mixture from bottom of pan.

AUNTIE BARB'S MOIST CHOCOLATE CAKE

Steps:

• In a bowl combine the sugar and margarine well and then add the buttermilk, vinegar, vanilla and eggs.
• Using a 2 cup measuring cup put the cocoa in and pour the boiling water overtop and mix well.
• Add this to the above mixture.
• Combine the flour and baking soda and add to the cocoa mixture.
• The batter will be thin.
• Pour the batter into a greased and floured 9 x 13 pan.
• Bake a 350 for 30-40 minutes or when tooth pick inserted comes out clean.