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Gingered Butternut Squash Recipe

Gingered Butternut Squash Recipe photo by Taste of Home

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I found this recipe in a magazine years ago and thought it was the best squash dish I’d ever tasted. When I serve it to guests, they always agree. –Fran Swartzentruber of Sebring, Ohio

This recipe is:

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Diabetic Friendly

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Gingered Butternut Squash Recipe

Prep: 30 min. Cook: 15 min.

Yield: 6 Servings

30 15 45

Ingredients

2 medium butternut squash, peeled, seeded and cubed
2 tablespoons butter
1 tablespoon maple syrup
2 tablespoons finely chopped crystallized ginger
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
2 tablespoons half-and-half cream

Directions

Place squash in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain.
In a large bowl, beat squash with butter and syrup. Beat in the ginger, salt, pepper and nutmeg. Gradually add cream until blended. Transfer to a serving bowl; serve immediately. Yield: 6 servings.

Nutritional Facts 2/3 cup equals 180 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 349 mg sodium, 36 g carbohydrate, 9 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Gingered Butternut Squash in Light & Tasty October/November 2006, p15

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Gingered Butternut Squash

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Reviewed on Nov. 18, 2012 by jecham

We loved this dish!

Reviewed on Nov. 27, 2011 by jkjkjksend

If I make these again I would make sure to hand mash them instead of using a beater. With the beater, it became more of a soup then being mashed squash. It still tasted good and soup is a nice change now and again so I guess it depends on how you want to do it.