Auntie Barbs Candied Squash Recipe 55 Recipes

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 SQUASH --- YUM YUM!!!

Steps:

• 1. Wash your 4 medium squash.
• 2. Place squash and other ingredients together.
• 3. Get a 2 qt. saucepan with lid, and put 1/2 cup of water and a stick of butter. Place pan on med-high heat.
• 4. Place 1 to 1-1/2 cups of light brown sugar (depends on how sweet you like it). Add 1 tablespoon of vanilla flavoring.
• 5. Take your squash and cut the ends off, but, don't peel. Cut squash about 1/2 inch slices.
• 6. Add squash to saucepan and stir about twice, to mix the sugar, vanilla and butter on squash.
• 7. Let your water and other ingredients come to a slow boil. Turn your burner to low.
• 8. Place lid on saucepan, and cook for about 20 minutes, or, until squash is tender but not mushy.
• 9. Take a slotted large spoon, and dip out the squash into a bowl. --------------------------------------------------------------------------------- While I was posting this recipes, I set and ate the whole bowl. And being a diabetic, my sugar count will be sky high. BUT, is was SOOOOO GOOOOOOD!!!!

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.

AUNTIE DAWN'S STUFFED SQUASH

Steps:

• Cut the squash in half lengthwise and clean out the seeds. Place cut side down on parchment lined baking sheet. Bake in preheated 350 degree oven for 30 minutes.
• While the squash are baking, warm the butter and oil in a saute pan over medium heat and add the apples and celery. Saute for 5 minutes. Add the cranberries, brown sugar and spices. Stir until combined and remove from heat.
• Remove squash from oven. Turn squash right side up, top each with filling and return to oven for 25-30 minutes. Remove from oven, and (using an oven mit and ice cream scoop), scoop out the shells and serve. Can be refrigerated and reheated the next day.

BUTTERNUT SQUASH OAT MUFFINS WITH CANDIED GINGER

Steps:

• Heat the oven to 375 degrees and grease a muffin tin.
• In a large bowl, whisk together the flours, oats, sugar, baking powder, salt, spices and lemon zest. In a small bowl or glass measuring cup, whisk together the eggs, Greek yogurt, melted butter and maple syrup. Add the wet ingredients to the dry ingredients and gently stir with a rubber spatula until almost combined - the batter will be very thick. Then fold in the shredded squash and candied ginger.
• Spoon the batter into the muffin tin. Bake for 20 minutes or so, or until the muffins are lightly golden and spring back when touched. Cool for 5 minutes in the pan before turning them out on a wire rack.

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 BUTTERNUT SQUASH

Steps:

• Put marmalade, sugar, ginger, vanilla bean, cloves, and lemon juice in a large, wide pot. Stir in 2 1/2 cups water. Bring to a boil over medium-high heat, stirring to dissolve marmalade and sugar.
• Add squash, and stir to combine. Bring the mixture to a simmer. Reduce heat to medium-low, and partially cover pot. Gently simmer, stirring occasionally, until squash is tender when pierced with a fork, about 35 minutes. Uncover, and cook until liquid is syrupy, 5 to 10 minutes. Remove vanilla bean, and discard. Serve warm. Squash and syrup can be refrigerated in an airtight container up to 1 week. Before serving, reheat over medium-low heat. If the syrup seems too thick, add 1 to 2 tablespoons water.

CANDIED SQUASH

Steps:

• 1. Steam squash until tender and drain. Heat oil in large skillet and add squash, sugar, salt and pepper. Mix and cook over medium heat to keep from burning. Stir from the bottom often until all juice is cooked out. Serve while hot.

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.