Serves: 7
Total Calories: 150

5 pounds Hubbard or butternut squash
2 tablespoons margarine
2 tablespoons brown sugar
1/3 cup golden raisins
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon pepper
1 tablespoon margarine
1 tablespoon brown sugar
1 tablespoon light corn syrup
2 tablespoons pecans, finely chopped

Cut squash in halves lengthwise and remove seeds. Place cut-side-down in shallow baking pan; add 1/2 inch water. Cover and bake at 400° for 40–50 minutes or until tender. Drain, scoop out pulp, and discard shell.

Combine squash pulp, margarine, and brown sugar in a large bowl; beat with electric mixer until smooth. Spoon squash mixture into large saucepan; cook over medium heat 5 minutes, stirring often. Spoon squash into serving dish and keep warm. Combine remaining ingredients in a small saucepan; cook over medium heat until sugar dissolves, stirring constantly. Pour over squash.

Nutritional Facts:

Serves: 7
Total Calories: 150
Calories from Fat: 28

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