Certainly! Let’s dive into the details of this intriguing recipe for “Mock Candied Yams – Without the Yams!” It’s a unique take on a classic dish that substitutes butternut squash for yams, making it both delicious and unexpected.
Recipe Overview
Name: Mock Candied Yams – Without the Yams!
Cook Time: 1 hour 30 minutes
Prep Time: 10 minutes
Total Time: 1 hour 40 minutes
Description: A surprising twist on a traditional candied yams recipe, using butternut squash instead, creating a sweet and nutty side dish perfect for holiday meals.
Recipe Category: Fruit
Keywords: Vegetable, Nuts, Low Protein, Kid Friendly, Kosher, Potluck, Winter, Weeknight, Oven, < 4 Hours, Easy
Aggregated Rating: 5 stars (based on 6 reviews)
Nutritional Information (Per Serving)
- Calories: 669.4
- Fat: 35.3g
- Saturated Fat: 11.5g
- Cholesterol: 40.7mg
- Sodium: 136mg
- Carbohydrates: 93g
- Fiber: 7.2g
- Sugar: 65.3g
- Protein: 4.9g
Ingredients
- 1 stick of butter
- 1/2 cup light brown sugar
- 1 cup maple syrup
- 3/4 cup chopped pecans
- 1 1/2 butternut squash (medium-sized)
Instructions
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Prepare the Butternut Squash:
- Cut the butternut squash in half and remove the seeds.
- Place the squash halves on a cookie sheet, cut side down, and bake in a preheated 375°F oven for about 45 minutes or until fork-tender.
- Remove from the oven and allow to cool until it’s safe to handle.
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Prepare the Sauce:
- While the squash is cooling, melt the butter in a large skillet over medium heat.
- Add the light brown sugar and maple syrup to the skillet, stirring until the sugar is dissolved.
- Reduce the heat to low and add half of the chopped pecans to the butter and sugar mixture. Stir to combine.
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Prepare the Squash Mixture:
- Scoop out the flesh of the baked squash and finely chop it.
- Add the chopped squash to the skillet with the butter, sugar, and pecans. Stir well until the mixture is smooth and well combined. The consistency should resemble mashed potatoes.
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Assemble and Bake:
- Transfer the squash mixture to a casserole dish, spreading it evenly.
- Top with the remaining chopped pecans.
- Optionally, dot the top with small pieces of butter and sprinkle with a little more brown sugar for added sweetness.
- Bake in a 350°F oven for 15-20 minutes, or until heated through and the top is golden brown.
Tips and Notes
- Customize Sweetness: Adjust the amount of maple syrup and brown sugar according to your preference for sweetness.
- Texture: Ensure the squash is finely chopped or mashed to achieve a smooth consistency in the final dish.
- Presentation: The addition of butter and extra brown sugar on top before baking adds a caramelized finish to the dish.
- Variations: Feel free to experiment with different nuts like walnuts or almonds for a variation in texture and flavor.
Story Behind the Recipe
The origin story of this recipe adds a personal touch, describing how it unexpectedly became a hit at a Thanksgiving dinner. Initially improvised, it garnered enough praise to become a family favorite, eventually refined with Aunt Mary’s help. This narrative not only adds warmth but also underscores its appeal as a dish that’s both comforting and memorable for gatherings.
Conclusion
Mock Candied Yams – Without the Yams! offers a delightful twist on a beloved holiday classic, using butternut squash and pecans to create a dish that’s both sweet and savory. With its straightforward preparation and customizable sweetness, it’s perfect for introducing something new to your holiday or everyday table. Whether you’re a seasoned chef or a novice cook, this recipe promises to bring joy and satisfaction to those who gather around your table.
