Maple Butternut Squash
Total TimePrep: 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.
Editor's NoteThis recipe was tested in a 1,100-watt microwave.
Nutrition Facts3/4 cup: 224 calories, 2g fat (1g saturated fat), 5mg cholesterol, 30mg sodium, 53g carbohydrate (39g sugars, 5g fiber), 1g protein.
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Oct 4, 2017
Made this yesterday and eating yummy leftovers today. Even got a complement from my husband. Natural ingredients and really good.
Jan 16, 2014
The cardamom is a nice change from the usual seasoning.
Oct 1, 2013
this was excellent. I thought hubby was going to lick the pan for more, lol. I'm going to make it again next week. My only changes (and probably would be good either way) was I used 3 tbl butter instead of 1 and I used 1/2 cup real maple syrup and 1/2 cup regular bottled syrup. Really good!
Nov 3, 2008