Gingered Butternut Squash Recipe

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Gingered Butternut Squash Recipe
Gingered Butternut Squash Recipe photo by Taste of Home
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Gingered Butternut Squash Recipe

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Publisher Photo
I found this recipe in a magazine years ago and thought it was the best squash dish I’d ever tasted. When I serve it to guests, they always agree. –Fran Swartzentruber of Sebring, Ohio
Recommended: Baking with Squash
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 15 min.

Ingredients

  • 2 medium butternut squash, peeled, seeded and cubed
  • 2 tablespoons butter
  • 1 tablespoon maple syrup
  • 2 tablespoons finely chopped crystallized ginger
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons half-and-half cream

Directions

Place squash in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain.
In a large bowl, beat squash with butter and syrup. Beat in the ginger, salt, pepper and nutmeg. Gradually add cream until blended. Transfer to a serving bowl; serve immediately. Yield: 6 servings.
Originally published as Gingered Butternut Squash in Light & Tasty October/November 2006, p15

Nutritional Facts

2/3 cup: 180 calories, 5g fat (3g saturated fat), 13mg cholesterol, 349mg sodium, 36g carbohydrate (11g sugars, 9g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • 2 medium butternut squash, peeled, seeded and cubed
  • 2 tablespoons butter
  • 1 tablespoon maple syrup
  • 2 tablespoons finely chopped crystallized ginger
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons half-and-half cream
  1. Place squash in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain.
  2. In a large bowl, beat squash with butter and syrup. Beat in the ginger, salt, pepper and nutmeg. Gradually add cream until blended. Transfer to a serving bowl; serve immediately. Yield: 6 servings.
Originally published as Gingered Butternut Squash in Light & Tasty October/November 2006, p15

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Reviews forGingered Butternut Squash

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dancingfool User ID: 7427237 93046
Reviewed Nov. 2, 2014

"Needed more flavor, added brown sugar but it didn't help much."

MY REVIEW
jecham User ID: 847458 208168
Reviewed Nov. 18, 2012

"We loved this dish!"

MY REVIEW
jkjkjksend User ID: 5410512 143228
Reviewed Nov. 27, 2011

"If I make these again I would make sure to hand mash them instead of using a beater. With the beater, it became more of a soup then being mashed squash. It still tasted good and soup is a nice change now and again so I guess it depends on how you want to do it."

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