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Lemon-Maple Butternut Squash
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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
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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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |