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We grow butternut squash just for this recipe. Enjoy!



Whipped winter squash –

5 lbs butternut squash (I halved this recipe – using two squash)
2 TB butter
2 TB brown sugar
1/3 cup golden raisins (I used regular raisins)
½ tsp salt
¼ tsp ground nutmeg
1/8 tsp pepper
2 TB finely chopped pecans (I used more)
1 TB brown sugar
1 TB light corn sugar (I left this out)
1 TB butter or margarine

Cut Squash in half lengthwise and remove seeds. Place cut side down in shallow pans and add water to depth of ½ inch. Cover and bake at 400 for 1- 1 ½ hours or until tender. (I micro-waved mine – until soft). Drain and scoop out pulp.

Combine pulp and butter and brown sugar and beat at medium speed with mixer until smooth (I just mashed it all together). Spoon squash mixture into a large saucepan and cook over medium heat for 5 minutes, stirring often. Stir in raisins, salt, nutmeg, and pepper; cook 10 minutes, stirring often. Spoon squash into a serving dish and keep warm.

Combine remaining 4 ingredients in a small saucepan and cook of medium heat until sugar dissolves, stirring constantly. Pour over squash. (What I did with this last ingredients is I just mixed them up and put on top of squash and heated in the oven for about 10 minutes instead of cooking on the stove.)