Lemon-Maple Butternut Squash Recipe

Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 186
  • Fat:
  • 3 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 8 mg
  • Sodium:
  • 41 mg
  • Carbohydrate:
  • 42 g
  • Fiber:
  • 8 g
  • Protein:
  • 2 g
  • Diabetic Exchange:
  • 2-1/2 starch, 1/2 fat.


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Lemon-Maple Butternut Squash

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"My mother discovered this healthy recipe that's become a family favorite. We enjoy its bright color, smooth texture and flavorful combination of tangy lemon and sweet maple," says Barbara Ballast, Grand Rapids, Michigan. A teacher who lives to cook and bake, Barbara dreams of having her own catering service one day.

SERVINGS: 4

CATEGORY: Low Fat

METHOD: Baked

TIME: Prep: 10 min. Bake: 50 min.

Ingredients:

  • 1 large butternut squash (2-1/2 pounds), halved lenghtwise and seeded
  • 1/4 cup water
  • 1/4 cup maple syrup
  • 1 tablespoon butter, melted
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon peel

Directions:

Place squash cut side down in an ungreased 13-in. x 9-in. baking dish. Add water. Cover and bake at 350° for 50-60 minutes or until tender. Scoop out the squash and place in a mixing bowl, add the syrup, butter, lemon juice and peel; beat until smooth. Yield: 4 servings.

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