Guest guest Posted September 6, 2006 Report Share Posted September 6, 2006 This would be really good with chopped walnuts added at the end instead of parsley. I'm a sucker for crunchy (food _and_ women). -Erin www.zenpawn.com/vegblog , " wwjd " <jtwigg wrote: > > I have lots of Butternut Squash in my veggie garden and so decided to make > this recipe, from the Files here, tonight. I really liked it, but reduced > the butter to 2 Tbsp. Smart Balance. Yummmmmmm... So healthy and the Maple > Syrup added a very nice flavor to it.Thanks for a good recipe.JudyMaple > Butternut Squash > > When I found this recipe I thought it would be to sweet but it's not, my > kids ask for this dish so to me that's a keeper. > > 2 medium butternut squash, less than 1 pounds each > water > 1/2 cup maple syrup > 6 tablespoons butter > chopped parsley, garnish > > Cut each squash lengthwise in half; discard seeds. > Then cut each half crosswise into slices about 1 inch thick; cut off > peel. In a 5 quart saucepan over high heat, in 1 inch boiling water, > heat squash to boiling. Reduce heat to low, cover and simmer 15 minutes > stirring occasionally, or until squash is fork-tender. Drain. > In large bowl, with mixer at low speed, beat squash, maple syrup, and > butter until smooth, scraping bowl often with a rubber spatula. Spoon > into a warm bowl; sprinkle with parsley. Serves 10. > Quote Link to comment Share on other sites More sharing options...
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