Baked Butternut Squash with Pudding
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- 1 medium
- butternut squash, about 4 pounds
- 4 c
- 1/2 c
- pecans, in pieces
- 4 c
- 5 Tbsp
- corn starch
- 1 tsp
- vanilla extract
2In a large pot over low heat add the butternut squash cubes and sugar and toss to distribute the sugar. Cover.
After about 10 minutes you will find that the natural juices of the squash will start to fill the pot. Toss the cubes or gently stir them every 5 - 10 minutes to cook evenly.
It will take about 30 minutes for the squash to be cooked. The cubes should be tender but not mushy. (mine were overcooked this time)
Using a slotted spoon move the cubes to a baking dish leaving the syrup in the pot. Sprinkle the pecans on top of the squash if using them and set aside.