Candy Roaster Squash Recipe

Candy Roaster squash, also known as a cushaw squash, is a beautiful winter squash with a naturally sweet flavor. When roasted with a brown sugar glaze, it becomes even more delicious. This recipe is a great way to showcase the natural sweetness of candy roaster squash and is sure to become a new favorite side dish.

Ingredients

• 1 medium candy roaster squash (about 3-4 pounds)
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup packed brown sugar
• 1/3 cup orange juice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/3 cup chopped pecans (optional)

Directions

1. Preheat oven to 350°F (175°C). Lightly grease a baking dish.
2. Peel and seed the candy roaster squash. Cut into 1-inch cubes.
3. In a saucepan over medium heat, melt butter. Stir in brown sugar, orange juice, cinnamon, nutmeg, ginger, and salt. Bring to a simmer and cook for 2-3 minutes, until slightly thickened.
4. Place squash cubes in the prepared baking dish. Pour the glaze over the squash and toss to coat.
5. Bake for 45-60 minutes, or until the squash is tender and caramelized around the edges. Baste the squash with the pan juices occasionally while baking.
6. Sprinkle with chopped pecans (optional) and serve hot.
7. Tips:
8. For a richer flavor, you can substitute maple syrup for the brown sugar.
9. If you don't have pecans, you can substitute another chopped nut, such as walnuts or almonds.
10. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.