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Gingered Butternut Squash Recipe
Gingered Butternut Squash Recipe photo by Taste of Home

Gingered Butternut Squash Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Gingered Butternut Squash in Light & Tasty October/November 2006, p15

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.

Reviews for Gingered Butternut Squash

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
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MY REVIEW
Reviewed Nov. 2, 2014

"Needed more flavor, added brown sugar but it didn't help much."

MY REVIEW
Reviewed Nov. 18, 2012

"We loved this dish!"

MY REVIEW
Reviewed Nov. 27, 2011

"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."

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