Saturday, October 10, 2009

Orange Pecan Squash Bake Sunday Oct-11

Orange Pecan Squash Bake


1 small butternut squash (about 1 lb)

1/4 cup packed brown sugar

1/4 cup honey

2 tablespoons butter or margarine

2 tablespoons orange juice

2 tablespoons chopped pecans


1. Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cut squash into 4 pieces; discard seeds and membranes. Place squash skin side down in baking dish. Cover with microwavable plastic wrap. Microwave on High 5 to 10 minutes or until slightly tender.

2. Meanwhile, in 2-quart saucepan, mix brown sugar, honey, butter and orange juice. Heat to boiling over medium heat, stirring occasionally. Reduce heat to low; simmer uncovered 2 to 3 minutes or until slightly thickened. Remove from heat. Stir in pecans.

3. Spoon brown sugar mixture evenly over squash. Bake about 10 minutes or until squash is fork-tender.

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