by TakeThymeToCook
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TakeThymeToCook's Notes:
Expand1 Butternut Squash (of appropriate size for # servings desired) Ask a question about this ingredient
1/4 cup butter melted Ask a question about this ingredient
1/4 cup Brown sugar Ask a question about this ingredient
1/2 cup Rum or Brandy Ask a question about this ingredient
1/3 cup Chopped walnuts Ask a question about this ingredient
1/4 cup Raisins Ask a question about this ingredient
2 tablespoons Brown sugar Ask a question about this ingredient
1/2 teaspoon chopped clove seed Ask a question about this ingredient
Wash the buttternut squash and cut in half. Lay face-up in pan and fill with just enough water so that the water does not reach or splash up on the squash's meaty side.
Ask a question about this stepPour the melted butter on the squash and make sure most of the squash absorbs some. Pour all excess into the hole (or pocket) where the seeds were.
Ask a question about this stepSpread the 1/4 cup brown sugar over the face of the squash, including inside the "pocket".
Ask a question about this stepPour most of the brandy over the sugar and any remainders into the water or the "pocket" (No more than 2 tablespoons in the pocket).
Ask a question about this stepAdd chopped walnuts to butter-alcohol mix in the pocket. Top with raisins and 1 additional Tablespoon of brown sugar for each pocket.
Ask a question about this stepSprinkle the whole concoction with cloves.
Ask a question about this stepMake at 350 for 40-50 mintues, or until squash meat is soft when stuck with a fork.
Ask a question about this step
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
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