Maple Butternut Squash Recipe
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.
- 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
- 1. 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.
- 2. 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.
- 3. 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.
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.
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