Baked Candied Butternut Squash Recipe

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   1.Choose a squash with a thick neck and a short belly, as all the meat is in the neck.

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   Split and seed it.

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   Put it a glass pan with 1/4 inch of water, double cover it with saran, and microwave it fro 20 min, till it is tender.

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   You can put in a covered pan with water in a 400 F oven and it will steam in about the same time or possibly a little longer.

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   When it is fork tender it is done.

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   2.Drain it and let it cold, and when you can handle it, the tan skin will scrape off with little trouble.

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   Much easier than using a potato peeler when raw (that certainly works).

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   3.Mash it with butter season it with salt and cinnamon to taste, and put it into a buttered oven dish.

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   A dash of dark rum contributes interest to the mix.

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    Babancourt Haitian is what I use.

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    4.Drizzle the remaining butter over it, and sprinkle the top with brown sugar, using more or possibly less to taste.

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    You can also use Maple Syrup instead of brown sugar.

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    You can also omit the sugar, or possibly just put a little in with the mashed squash.

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    5.Bake at 350 F for about 30 min till a crust forms from the melted sugar.

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    Under NO conditions put marshmallows in it.

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    Notes: Take care in serving right from the oven.

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    The baked sugar gets very warm

* Per serving · 4 servings · Values may vary.