• This Is Better Than Baked Squash!

    BAKED SQUASH Let me give you the end of the story first. This baked squash is GOOD! In fact, it is so good that it tastes like a holiday.

    **************

    My friend, Myrt, gave me this recipe last year but for some reason, I was feeling too overwhelmed to try something new. Crazy, since Rickey loves squash! Anyway, on this wonderful misty (mist is about all Texas has had in a long while) day, I finally decided to try what I think is going to be something that he really likes.

    I’m going to list the ingredients just as Myrt gave them to me, but then I will tell you how I adjusted. Be sure to read to the bottom before you bake. If you are a carb watcher like me, you will want to dish out a bit for yourself before you add the topping….dang it!

    Ingredients

    1 1/2 Pounds Butternut or Yellow Squash
    1 Small Can Milk
    1/2 Teaspoon Nutmeg
    3/4 Cup Butter
    1/2 Teaspoon Cinnamon
    1/2 Teaspoon Vanilla

    Preparation

    Preheat oven to 350 degrees.

    1. The recipe calls for butternut squash, but I didn’t have time to bake so I boiled, drained, and mashed yellow squash. Besides, they have fewer carbs.

    2. Mix all ingredients together. I used 1/2 cup of half and half instead of canned milk. Plus, I wasn’t sure if there was a can smaller than what I had or not. I also think that 3/4 cup butter was too much, and we love butter!

    3. Bake for 25 minutes.

    Topping Ingredients

    1/4 Cup Brown Sugar
    1/2 Cup Coconut
    1/2 Cup Chopped Pecans
    1/2 Cup Butter
    1 Cup Crushed Corn Flakes

    Preparation

    1. Mix all together except butter. I did not use 1/2 cup. What you see in my photo is 2 tablespoons of butter cut on top of the topping.

    2. Return to oven and bake 15 minutes.

    I put the topping on the baked squash and then cut the butter on top.

    I put the topping on the baked squash and then cut the butter on top.

    I had already served the squash when I realized that this photo was blurry. This is straight out of the oven.

    I had already served the squash when I realized that this photo was blurry. This is straight out of the oven.

    I dipped this immediately. If you will give it a few minutes, you can actually cut a soft slice and keep it intact with a spatula.

    I dipped this immediately. If you will give it a few minutes, you can actually cut a soft slice and keep it intact with a spatula.

    Notes: There is the very real possibility that I did not weigh my squash correctly because I’ve never cooked anything that I thought had too much butter in it. However, if I were making this again, I would use 1/4 cup in the squash, and 1/4-1/2 cup in the topping. The topping that I made was delicious, but it could have used just a bit more butter. Also, if you are not concerned with carbs, you might want to put just a “dab” of sugar in the squash itself.

    However, having said all of that, I will definitely make this again. Ric loved it!

    About Fredda Jones

    Fredda Davis Jones was raised “in the country” in Comanche County and learned very early that creativity and innovation are traits that can flourish even in small-town Texas and that with enough effort, indeed nothing is impossible, including being married to the same man for over 40 years! Rickey and Fredda have 2 children, 5 grandchildren, and a crazy life that includes sitting in the bleachers several times a week. The rest of her time is spent creating great content for texansunited.com and marketing small-town Texas.
    This entry was posted in Our Texas Recipes, Side Dish/Bread and tagged , , , , . Bookmark the permalink.

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