Recipe - Baked Camel

4 pound Butternut squash; split and
seed
One fourth pound Butter
Salt; to taste
Cinnamon; to taste
2 ounce Butter melted
1 cup Brown sugar; Packed

1.Choose a squash with a thick neck and a short belly, as all the meat is
in the neck. Split and seed it. Put it a glass pan with One fourth inch of water,
double cover it with saran, and microwave it fro 20 minutes, until it is
tender. You can put in a covered pan with water in a 400 F oven and it will
steam in about the same time or a little longer. When it is fork tender it
is done.

2.Drain it and let it cool, and when you can handle it, the tan skin will
scrape off with little trouble. Much easier than using a potato peeler when
raw (which certainly works).

3.Mash it with butter season it with salt and cinnamon to taste, and put it
into a buttered oven dish. A dash of dark rum contributes interest to the
mix. Babancourt Haitian is what I use.

4.Drizzle the remaining butter over it, and sprinkle the top with brown
sugar, using more or less to taste. You can also use Maple Syrup instead of
brown sugar. You can also omit the sugar, or just put a little in with the
mashed squash.

5.Bake at 350 F for about 30 minutes until a crust forms from the melted
sugar.

Serves 8 Serving Ideas: A festive dish. Under NO conditions put
marshmallows in it. Notes: Take care in serving right from the oven. The
baked sugar gets very hot
Posted to MCRecipe Digest V1 #1023 by Suzy Wert SuzyWert@aol.com on Jan
19, 1998