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Maple Butternut Squash

 Maple Butternut Squash
For a simple, yet unique Thanksgiving side dish, try this spicy-sweet squash bake from Rene Powell of Annapolis, Maryland. “You can also substitute spaghetti squash or acorn squash, but butternut is our favorite,” says Rene.
6 ServingsPrep: 20 min. + cooling Bake: 30 min.


  • 1 medium butternut squash
  • 1 cup maple syrup
  • 2 tablespoons raisins
  • 1 tablespoon butter, melted
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice


  • Cut squash in half lengthwise; discard seeds. Place cut side down in
  • a microwave-safe dish; add 1/2 in. of hot water. Microwave,
  • uncovered, on high for 12-14 minutes or until crisp-tender.
  • Meanwhile, in a small bowl, combine the syrup, raisins, butter,
  • cardamom and allspice; set aside. When squash is cool enough to
  • handle, remove rind and cut into 1-in. pieces. Place in a 13-in. x
  • 9-in. baking dish. Drizzle with syrup mixture.
  • Cover and bake at 350° for 20 minutes. Uncover; bake 10-15
  • minutes longer or until squash is tender. Serve with a slotted
  • spoon.
  • Yield: 6 servings.
Nutritional Facts: 3/4 cup equals 224 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 30 mg sodium, 53 g carbohydrate, 5 g fiber, 1 g protein.