-
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 >> From chocolate to red velvet to lemon, there are few things as inviting as a homemade cake. Check out this variety of recipes.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 IdeasMore >> 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
