Recipe Review - Maple Butternut Squash

[Guest guest]

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.