Lemon-Maple Butternut Squash
"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
|
PREP |
10 min. |
COOK
|
50 min.
|
TOTAL
|
60 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.