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Mock Candied Yams - Without the Yams!

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“I have no idea what made me think to try this out but it worked really well. The first time I made it, I took it to my boyfriend's family's house for Thanksgiving dinner. I wasn't sure if it would go over well since it was something I just kind of threw together and I was shocked when Uncle Bob asked his wife to get the recipe. (I almost died, how could I tell them that I had NO IDEA how I made it!) SO, Aunt Mary and I sat down and figured out exactly how I had created this dish and the recipe was born! I like it sweet but you can adjust the maple syrup and brown sugar to suit your own tastes. The cook time obviously includes the time to cook the squash.”
READY IN:
1hr 40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut butternut squash in half and remove seeds.
  2. Place on a cookie sheet, cut side down and bake in a 375 degree oven for 45 minutes or until fork tender.
  3. Remove from oven and allow to rest until cool enough to handle.
  4. While squash is cooling, melt butter in a large skillet.
  5. Add brown sugar and maple syrup.
  6. Reduce heat to a low simmer.
  7. Add half the pecans to butter/sugar mixture.
  8. With a spoon, remove squash flesh from the skin and finely chop.
  9. Add squash to the butter/sugar/pecan mixture and stir well.
  10. The consistency should be similar to mashed potatoes.
  11. Place in a casserole dish and top with remaining pecans.
  12. If you like you can also dot with butter and sprinkle with a little more brown sugar.
  13. Bake in a 350 degree oven for 15-20 minutes.

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