Maple Butternut Squash Recipe

Nutrition Facts

  • One serving:
  • 3/4 cup
  • Calories:
  • 224
  • Fat:
  • 2 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 5 mg
  • Sodium:
  • 30 mg
  • Carbohydrate:
  • 53 g
  • Fiber:
  • 5 g
  • Protein:
  • 1 g


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Maple Butternut Squash

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For a simple, yet unique Thanksgiving side dish, try this spicy-sweet squash bake from Rene Powell of Annapolis, Maryland. “You can also substitute spaghetti squash or acorn squash, but butternut is our favorite,” says Rene.

SERVINGS: 6

CATEGORY: Low Fat

METHOD: Microwave

TIME: Prep: 20 min. + cooling Bake: 30 min.

Ingredients:

  • 1 medium butternut squash
  • 1 cup maple syrup
  • 2 tablespoons raisins
  • 1 tablespoon butter, melted
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice

Directions:

Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. of hot water. Microwave, uncovered, on high for 12-14 minutes or until crisp-tender.
    Meanwhile, in a small bowl, combine the syrup, raisins, butter, cardamom and allspice; set aside. When squash is cool enough to handle, remove rind and cut into 1-in. pieces. Place in a 13-in. x 9-in. baking dish. Drizzle with syrup mixture.
    Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until squash is tender. Serve with a slotted spoon. Yield: 6 servings.


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