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Baked Buttercup Squash Recipe

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This recipe for Baked Buttercup Squash, by , is from A Lifetime of Memories from the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Parrill
Added: Monday, March 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1-medium to large mature buttercup squash
1-C brown sugar
4-T margarine
Dash of salt

Directions:
Directions:
Wash outside of squash, cut around the stem of the squash and remove the top. Clean out seeds from inside of squash. Fill with dash of salt, brown sugar and margarine. Replace top of squash.
Place in a baking pan. Bake at 350 for 1 1/2 to 2 hours, depends of the size of the squash. Squash is done when pierced easily with a fork.
Remove from oven, cool a few minutes, then scoop out the squash, place in a bowl and add a bit more brown sugar and margarine if the squash is dry.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is the method of baking squash that came from the Parrill family.
Shirley always baked squash by cutting the squash in pieces, removing the seeds, placing on a cookie sheet and adding a dab of butter to each piece.

 

 

 

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