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Author: Rachel Hanawalt

Prep time:  20 mins Cook time:  45 mins Total time:  1 hour 5 mins



  • 12 Cups N.G.C.R. squash cut into 1" cubes

  • ½ Cup (1 stick) butter

  • ½ Cup brown sugar

  • ½ Cup raw cane sugar

  • ⅓ Cup orange juice

  • 1 tsp. salt

  • 1 tsp. ground cinnamon

  • ⅓ tsp. ground nutmeg

  • ¼ tsp. ground ginger

  • ⅛ tsp. black pepper

  • ⅓ Cup chopped pecans


  1. Preheat oven to 350º F. Peel, seed, and cut the candy roaster squash into 1 in cubes. Place 12 cups of cubed squash into a baking dish that has been lightly greased with cooking spray or a little butter.

  2. In a small saucepan combine the butter, brown sugar, raw cane sugar, orange juice, and spices. Melt over low heat until evenly combined, but not bubbling. Pour the sauce over the squash in the casserole dish and gently stir to evenly coat the cubes.

  3. Bake uncovered in a 350º F oven for 45 minutes to an hour, or until the squash reaches your preferred tenderness. About 2 minutes before removing the dish from the oven, sprinkle it with ⅓ C chopped pecans. Allow the dish to sit for 5 minutes before serving.

To make ahead: Cube the squash the night before, put it into an airtight ziplock bag, and refrigerate. Measure all of the dry ingredients into another ziplock bag and store in a cool, dry place. The day of your party add the squash to your casserole dish, melt together the sugar and spice mixture with your butter, pour over the squash and stir, and pop it in the oven. It will only take about 5 minutes until it's oven ready!

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