Trying new, strange, and unusual veggies is part of the fun of buying produce from local growers. I recently came across a new, and certainly unusual looking squash called a North Georgia Candy Roaster. Perhaps they’re commonplace in Georgia, but in PA, just north of the Mason Dixon Line, I was completely unfamiliar with this rather large edible. I’m not going to spend too much time going into the history of the North Georgia Candy Roaster today, as I have an entire post photographed and planned for that. Stay tuned if you’re a foodie nerd! For now I’m just going to say that this baby is great for feeding a crowd, and it lives up to it’s name by being wonderfully sweet.
In honor of its “candy” roaster name, and the holiday season, the candy roaster is making it’s debut on Simple Seasonal in the form of candied candy roaster. I know, I just used the word “candy” four times in a sentence about a squash… I normally wouldn’t cook a squash in this way since they tend to be very stringy, but it has a much smoother texture than your run-of-the-mill squash. It’s almost as if it’s part squash and part sweet potato, which made it perfect for this holiday favorite!
This is a holiday recipe, so I spared no expense in the butter and brown sugar department. New Years Day is around the corner, but between now and midnight on January 1st we party in the Hanawalt household (with the occasional festive and healthy salad of course). Just look at this spiced sweet sauce…
It bakes up into something sweet, sticky, and aromatic. If you find yourself in possession of a North Georgia Candy Roaster count yourself lucky and give this festive and moreish dish a try!
- 12 C North Georgia Candy Roaster squash cut into 1" cubes
- ½ C (1 stick) butter
- ½ C brown sugar
- ½ C raw cane sugar
- ⅓ C orange juice
- 1 tsp salt
- 1 tsp ground cinnamon
- ⅓ tsp ground nutmeg
- ¼ tsp ground ginger
- ⅛ tsp black pepper
- ⅓ C chopped pecans
- Preheat oven to 350º F. Peel, seed, and cut the candy roaster squash into 1 in cubes. Place 12 C of cubed squash into a baking dish that has been lightly greased with cooking spray or a little butter.
- 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.
- 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.