Glazed Whipped Squash

From my collection of handwritten recipes 1960's.

• Ready In: 1 hr 50 mins
• Serves: 8
• Yields: 5 lb. squash

Ingredients

• 5  lbs  hubbard squash
• 2  tablespoons butter
• 2  tablespoons brown sugar
• 1⁄3 cup golden raisin
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon nutmeg
• 1⁄8 teaspoon pepper
• 1  tablespoon butter
• 1  tablespoon brown sugar
• 1  tablespoon corn syrup
• 2  tablespoons  chopped pecans

Directions

1. Place 5 lb. hubbard squash, cut in large pieces, cut side down, in 15x10x1" baking pan. Bake in 400* oven till tender, 65-75 minutes. Scoop out pulp into mixer bowl. Whip pulp with 2 Tblsp. butter and 2 Tblsp. brown sugar. Turn mixture into large kettle or dutch oven; cook, uncovered, stirring occasionally, over medium heat until mixture begins to thicken, 5 to 10 minutes. Stir in raisins, salt, nutmeg and pepper. Cook 5 minutes more, stirring frequently. Turn into serving dish. In a small saucepan, heat 1 Tblsp. butter, 1 Tblsp. brown sugar, 1 Tblsp. corn syrup until sugar is dissolved. Stir in chopped pecans. Drizzle over squash.