Baked Butternut Squash with Pudding
- 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
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.