Preparation:
You may prepare this dish in two ways.
(1) Longer cooking time, but easier....Place whole squash in the oven at 375 degrees for 45 minutes. Then proceed to instructions for (2).
(2) Less cooking time, but will require more preparation time. Slice Butternut squash lengthwise. You will want to remove all the seeds. Then section the squash so that you may remove the skin. Then cube the squash into bite sized pieces. (If you have cooked the squash first, then it will be easier to cut and cube....you will also want to reduce the actual baking time of completed dish to 1 hour).
In a separate bowl, combine the oats, pecans, and the brown sugar (add more sugar to taste).
Place the squash evenly in a long rectangular baking dish. The squash should include no more than two layers deep (or cooking time could be extended).
Sprinkle the oat/sugar mixture all over the squash. Pour 1/2 c. of water over dish. If needed, add more water for a layer of water at the bottom of the dish. Mix together evenly. Dot the dish with butter along the top.
Place in a 375 degree oven for 45 minutes. Check dish, and stir. You will stir the mixture to make a dry oatmeal mixture. If needed, add water. Cook an additional 45 minutes. Check texture and consistency for doneness. Serve as appropriate. |
