Stuffed Butternut Squash

Description
Fruit & Vegetable Recipes II by the South Carolina Department of Agriculture, public domain governemnt resource—original source of recipe
 * Serves: 6

Ingredients

 * 3 butternut squash
 * 3 tablespoons margarine
 * ¼ teaspoon salt
 * 1 tablespoon brown sugar
 * 2 tablespoons raisins
 * ½ cup chopped nuts
 * 3 tablespoons brown sugar
 * 1 tablespoon butter or margarine
 * ¼ cup light corn syrup

Directions

 * 1) Cut squash in halves; remove seeds.
 * 2) Bake at 400 °F for about 50 minutes or until done. Remove from oven.
 * 3) Scrape out pulp down to skin.
 * 4) Add 3 tablespoons of butter or margarine, 1 tablespoon of brown sugar and beat until smooth.
 * 5) Fold in raisins and nuts.
 * 6) Put the filling back into shells; place in shallow baking dish.
 * 7) Combine 3 tablespoons of brown sugar, 1 tablespoon of butter and the corn syrup.
 * 8) Drizzle mixture over top of squash.
 * 9) Bake at 450 °F for about 15 minutes or until top is crusty.