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
- 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.