Lemon-Maple Butternut Squash
Light & Tasty
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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.