Baked Squash and Maple Syrup32 Reviews
“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.” - by Barrett
Original recipe yields 6 servings
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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.
Amount Per Serving (6 total)
- 240 cal
- 8.1 g
- 44.1 g
Based on a 2,000 calorie diet
Reviews (32)Rate This Recipe
"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 maple s..." See moreyrup "to taste". What a fantastic combination of flavours!"
"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 squash an..." See mored found that they needed to bake for at least 90 minutes before they were very tender. I read the reviews about it being a bit too soupy, so I added just enough chicken broth and maple syrup to puree the squash and it came out perfectly. I will definitely make this again."
Simple Roasted Butternut Squash
Butternut Squash Fries
Just swipe to see more like this.