-
Check here for the full archive of recipe collections.More Check here for the full archive of recipe collections.More Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.More Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More
-
Try these Ingredient Substitutions when you're in a bind!More Try these Ingredient Substitutions when you're in a bind!More Simple solutions for healthier cooking.More Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! More A pinch of this, a dab of that... click here for a printable conversion chart.More Keep this posted on your refrigerator for easy reference! More Money saving ideas to bet on.More
Recipe from Flemings Prime Steakhouse and Wine Bar in Madison, Wis.
Prep Time and Total Time: 55-65 minutes
4 Butternut squash
1 lb salted butter at room temp
1 lb unsalted butter
3 cups water
1 cup chopped pecans
1 cup maple syrup
2 T plus 1 tsp kosher salt
1 tsp finely ground black pepper
2 T coarsely ground black pepper
1. Wash the butternut squash and cut 1/4" off both ends, removing the stem and bottom of squash. Cut in half from stem to bottom. Using a spoon, scrape seeds out of interior.
2. Rub with room temp butter and sprinkle with kosher salt and coarsely ground black pepper.
3. Place in a roasting pan with water and roast the squash for 45 min at 375 F until tender.
3. While squash is roasting, place unsalted butter in mixing bowl with paddle attachment. Whip for 5 min on medium speed.
4. Scrape the bowl, and add pecans, maple syrup, salt and pepper. Stop and scrape the bowl every two minutes. Be sure to mix well.
5. When squash is done, remove from oven and place on a plate. Rub maple pecan butter on top, and serve.
Yields: 12-16 servings
