Recipe - Stuffed Butternut Squash

2 Butternut squash
1 cup Hot water
3 tablespoon Soft butter
One fourth teaspoon Salt
1 tablespoon Corn syrup
2 tablespoon Raisins
One fourth cup Walnuts chopped
One fourth cup Brown sugar
2 tablespoon Melted butter

Cut squash in half; remove seeds. Place metal rack or trivet in bottom of
slowcooking pot. Pour in 1 cup hot water. Arrange squash on rack. Cover
pot and cook on high 2 to 3 hours or until done. Remove from pot; scrape
out pulp down to the skin. Add 3 tbs. butter, salt, and corn syrup to pulp
and beat until smooth. Stir in raisins and nuts. Put filling back into
shells; place on broiler pan. Combine brown sugar with 2 tbs. melted
butter. Drizzle over top of filled squash. Place under broiler several
minutes or until top is slightly crusty.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip