Butternut Scotch Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Trim both ends off the squash and remove the skin with a vegetable peeler. Cut the squash in half lengthwise with a large, sharp knife. Scoop out the seeds with a spoon. Cut the squash halves crosswise into 1-inch thick half-moons, then dice into 1-inch pieces. (A 3-pound squash will yield about 7 cups.)
• Place the diced squash, olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Toss to coat evenly. Spread the squash in a single layer on a rimmed baking sheet. Roast for 35 to 40 minutes, until the squash is lightly browned and tender, turning once with a metal spatula.

Steps:

• 1. Cream butter with powdered sugar and salt until light and fluffy.
• 2. Blend in flour; mix well.
• 3. Add butterscotch chips and 1 cup finely chopped pecans.
• 4. Mix well by hand.
• 5. Shape dough, a scant teaspoonful at a time, into balls. Place 1-inch apart on ungreased cookie sheet.
• 6. Bake in 325 F oven for 15- 20 minutes or until firm but not brown. Let cool on wire racks.
• 7. Make rum glaze. Mix the powdered sugar, rum extract, and milk until smooth.
• 8. You can either dip the cookies in the glaze or use a spoon to pour over cookies.
• 9. Sprinkle with chopped pecans and allow the glaze to set up.

Steps:

• Pour ingredients into an old-fashioned glass over ice and serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
• Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
• Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.