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

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


  • 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: 180 calories, 5g fat (3g saturated fat), 13mg cholesterol, 349mg sodium, 36g carbohydrate (11g sugars, 9g fiber), 3g protein Diabetic Exchanges: 2 starch, 0 fat.


  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

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dancingfool 93046
Reviewed Nov. 2, 2014

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

jecham 208168
Reviewed Nov. 18, 2012

"We loved this dish!"

jkjkjksend 143228
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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