Southern Cooking School: Praline Butternut Squash
From my Southern cooking school
As I’ve told you before, here in the Deep South we look for all kinds of ways to use pecans in our southern food recipes because we have so many. One day I baked a butternut squash for dinner, and I had made some pralines just the day before. So I started thinking…what if I combined the two tastes together? I did, and it was a big success!
This is an awesome recipe for butternut squash, and it’s a welcome addition to your table any time of year, but it’s especially good for Thanksgiving. It has a sweet, creamy, earthy taste and a wonderful aroma.
Praline butternut squash
What you’ll need:
2 cups butternut squash, cooked and mashed
2 beaten eggs
¾ cup firmly packed brown sugar
½ cup milk
1/3 cup plus one tablespoon melted butter
½ teaspoon ground ginger
Salt to taste
¼ teaspoon ground cinnamon
¼ cup chopped pecans
Directions:
Cool cooked squash to room temperature. Mix in eggs, ½ cup brown sugar, milk, ½ cup butter, ginger, and salt. Pour into buttered one-quart casserole dish.
For praline topping, mix together one tablespoon melted butter, ¼ cup brown sugar, cinnamon, and chopped pecans.
Sprinkle topping over squash mixture.
Bake at 350 degrees for 30 minutes or until set.
