Candied Butternut Squash with Cinnamon and Honey

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Candied Butternut Squash with Cinnamon and Honey

 

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

 

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.

 

 

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