BUTTERNUT SQUASH

BUTTERNUT SQUASH IS PACKED IN 1 1/9 BUSHEL WOODEN CRATES. THE COUNT IS 12 TO 14 FOR LARGE AND 18 TO 20 FOR MEDIUM

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CANDIED BUTTERNUT SQUASH WITH CINNAMON AND HONEY

INGREDIENTS
1 LARGE BUTTERNUT SQUASH, QUARTERED LENGHTWISE
1/4 CUP MELTED BUTTER
1/4 CUP HONEY
1/2 CUP FINELY CHOPPED PECANS
1/4 TEASPOON CINNAMON

PREPARATION
SCOOP SEEDS OUT OF BUTTERNUT SQUASH. ARRANE BUTTERNUT SQUASH PIECES, CUT-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 DEGREES 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.

PREPARATION TIME IS 15 MINUTES. START TO FINISH 90 MINUTES. SERVES 4