1 large butternut squash, quartered lengthwise
1/4 cup melted butter
1/4 cup honey
1/2 cup finely chopped pecans
1/4 teaspoon cinnamon
PREPARATION:
Scoop seeds out of butternut squash. Arrange butternut squash pieces, cut-side down, in a large baking dish. Pour hot water in the baking dish to a depth of about 1/4-inch. Bake butternut squash at 350� for 50 to 60 minutes, or until tender.
Cool squash; peel.
Cut squash into 1/2-inch slices and place in a 9x13x2-inch baking dish. Pour butter and honey over squash, then sprinkle with pecans and cinnamon. Return to oven and bake for 15 to 25 minutes, until butternut squash is glazed and hot
5 pounds butternut squash
4 cooking apples
1/2 cup butter, melted
1 cup brown sugar, packed
2 tablespoons flour
2 teaspoons salt
1 teaspoon ground mace, cinnamon, or a combination
Prep:
Cut squash in half and remove seeds, soft pulp, and fibers; peel and cut in 1/2-inch slices. Peel and core the apples; cut in 1/2-inch slices. Combine the melted butter, sugar, flour, salt and mace or cinnamon.
Layer half of the butternut squash in the bottom of the crockpot; top with one half of the apple slices and half of the sugar and spice mixture. Repeat layers. Cover and cook on HIGH for 1 hour, then switch to LOW and cook 3 to 5 hours longer, or until butternut squash is tender...