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Lemon-Maple Butternut Squash Recipe
Lemon-Maple Butternut Squash Recipe photo by Taste of Home

Lemon-Maple Butternut Squash Recipe

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"My mother discovered this healthy recipe that's become a family favorite. We enjoy its bright color, smooth texture and flavorful combination of tangy lemon and sweet maple," says Barbara Ballast, Grand Rapids, Michigan. A teacher who lives to cook and bake, Barbara dreams of having her own catering service one day.
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES: 4 servings


  • 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

Nutritional Facts

One serving (3/4 cup) equals 186 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 41 mg sodium, 42 g carbohydrate, 8 g fiber, 2 g protein. Diabetic Exchanges: 2-1/2 starch, 1/2 fat.


  1. 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 large bowl, add the syrup, butter, lemon juice and peel; beat until smooth. Yield: 4 servings.
Originally published as Lemon-Maple Butternut Squash in Light & Tasty October/November 2002, p46

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Reviewed Nov. 27, 2010

"I tried this recipe to see if it would suit my family. It did - and I added it to the list of things I was taking to my brother-in-law's house for Thanksgiving. It was very well received, and I gave away my recipe! I will be making this again many times."

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