Baked Squash and Maple Syrup

Baked Squash and Maple Syrup

33

"Maple syrup is a uniquely North American sweetener. Here it adds just the right subtle flavor to a colorful puree of butternut squash. An equal amount of acorn squash can be beautifully substituted for butternut squash for a little variety."

Ingredients

{{adjustedServings}} servings 240 cals
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Nutrition

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  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place squash halves, cut side up, on large baking sheet. bake until very tender, about 50 minutes. Remove from oven and cool slightly. Using large spoon, scoop out squash flesh and transfer to large bowl.
  3. In a medium saucepan, melt butter over medium-low heat. Add chopped onion and ground nutmeg and saute until onion is tender and light brown, about 10 minutes. Transfer to bowl with squash. Add chicken broth and maple syrup.
  4. Puree mixture in batches in processor until smooth. Season squash puree with salt and pepper. Return puree to same saucepan. Stir puree over medium heat until heated through. Transfer to bowl and serve.
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Reviews

33
  1. 45 Ratings

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Wow! An elegant, easy and extremely delicious way to prepare butternut squash. I add a bit of chicken stock at a time because I found the whole amount to make it a bit to runny. I also add the m...

This is a delicious recipe, was very well received on Thanksgiving, and so much easier than my previous squash recipe that required the squash to be peeled and cubed. I used large butternut squ...

This is delicious. My family has always loved winter squash, but this savory version is really a hit. Every guest that has been served it has asked for the recipe!