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

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4.5 1 3
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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: 15 min. Bake: 50 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 4 servings

Ingredients

  • 1 butternut squash (about 2-1/2 pounds)
  • 1/4 cup water
  • 1/4 cup maple syrup
  • 1 tablespoon butter, softened
  • 1/2 teaspoon grated lemon peel
  • 1 tablespoon lemon juice

Nutritional Facts

3/4 cup: 186 calories, 3g fat (2g saturated fat), 8mg cholesterol, 41mg sodium, 42g carbohydrate (0g sugars, 8g fiber), 2g protein .

Directions

  1. Preheat oven to 350°. Halve squash lengthwise; discard seeds. Place squash in an ungreased 13x9-in. baking dish, cut side down. Add water.
  2. Bake, covered, until squash is tender, 50-60 minutes. Cool slightly. Scoop out pulp and place in a large bowl. Add remaining ingredients; beat until smooth. Yield: 4 servings.
Originally published as Lemon-Maple Butternut Squash in Light & Tasty October/November 2002, p46


Reviews for Lemon-Maple Butternut Squash

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
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2 Star
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MY REVIEW
mmwilson4 109693
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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