Vermont maple-butternut squash

Yield: 6 Servings

Measure Ingredient
2½ pounds Butternut squash; peeled, seeded and cut into 1-inch chunks
½ cup Butter; (1 stick)
¼ cup Maple syrup
¾ teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg

Place squash in 1-½ qt. microwave-safe oven dish. Add ½ c. water.

Cover. Cook on high (100% power) for 10 to 13 minutes or until squash is tender; drain well. Melt butter in small saucepan over low heat; add syrup, cinnamon and nutmeg. Transfer squash to mixer or food processor. Add butter and beat on low speed until mashed. Serve warm. Makes 6 servings. Note: For a less smooth texture, squash can be mashed with a potato masher. Formatted by Lynn Thomas dcqp82a@prodigy. com. Recipe from Susan Micko (AGER49C) Source: American Dairy Association and Dairy Council Inc. Lynn's notes: Made this to go along with Cheese Stuffed Chicken. A wonderful dish that's not too sweet. Would be good for the holidays.

Recipe by: American Dairy Association Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@... (MRS LYNN P THOMAS) on Oct 21, 1997

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