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Stuffed Butternut Squash

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Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain governemnt resource—original source of recipe

  • Serves: 6



  1. Cut squash in halves; remove seeds.
  2. Bake at 400 °F for about 50 minutes or until done. Remove from oven.
  3. Scrape out pulp down to skin.
  4. Add 3 tablespoons of butter or margarine, 1 tablespoon of brown sugar and beat until smooth.
  5. Fold in raisins and nuts.
  6. Put the filling back into shells; place in shallow baking dish.
  7. Combine 3 tablespoons of brown sugar, 1 tablespoon of butter and the corn syrup.
  8. Drizzle mixture over top of squash.
  9. Bake at 450 °F for about 15 minutes or until top is crusty.

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