Vegetables

PUFFY BUTTERNUT SQUASH

  • 1 BUTTERNUT Squash
  • 1 1/4 cups Water
  • 1 shot Drambuie
  • 1/2 cup Brown sugar, dark
  • 1 teaspoon Salt
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/4 cup Pecans, Finely chopped
  • 1 Egg
  • 1/2 cup Whipping cream
  • 1/2 cup Walnuts, chopped
  • 1 1/2 cups Marshmellows - MINI

    • Preheat oven to 375°

    Pour water and Drambuie in baking sheet with sides. Split squash lengthwise, clean out seeds and strands. **FRESH IS BEST, BUT IN A PINCH YOU CAN USE CANNED SQUASH** Place cut side down on baking sheet. Bake for 20 - 40 minutes depending on size of squash. A knife should easily be pushed into thickest part of squash. Remove and let cool about 20 minutes or until you can handle with bare hands.

    Remove skin and cube to about 1" cubes.

    Place in food processor or blender and puree. Add all other ingredients EXCEPT the Mini-marshmellows and Walnuts.

    Pour into ramekins (Makes enough for 16 - 4oz size), reserve any extra in a sealed container for up to 3 days. Bake for 25 minutes. Remove, cover with marshmellows and sprinkle walnuts over the top. Return to oven for an additional 10 minutes just before serving.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Dave Guess of Lake Delton, WI. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!