Candied Butternut Squash Recipe

How to make it

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• cut the neck of the squash starting at the stem end cutting 1 inch slices.
• cut down to the seed cavity. don't cut any further.. save this part of the squash to make another meal (maybe stuffed squash)
• stack the slices and cut off the rind
• cut each round into 1 inch squares or as close as possible
• fill an ungreased roasting pan.. (I use an open roaster) with a single layer of squash as tightly as they will fit
• next add as many walnuts as you like ( I add lots)
• next sprinkle with lots of brown sugar..I fill all the crevices and a lot on the top..but not so much as to cover the squash
• then dot the top with butter... I add approx teaspoon every 2-3 inches
• add a small amount of water to the bottom of the pan (couple of TBSP depending on the size of the pan) cover pan with foil
• put in a 350'F oven for approx 45 mins maybe a little longer. you want the squash to be almost cooked but not quite.
• next cover the top of the squash with a thick layer of marshmallows
• cover the top back up with the foil. let the marshmallows puff up and then dissolve into the squash.. 10 mins or so..
• this took longer to explain than it does to do.. It's really a very easy recipe.. adjust amounts of sugar and nuts to your taste.