Vermont maple-butternut squash
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Butternut squash; peeled, seeded and cut into 1-inch chunks |
| ½ | cup | Butter; (1 stick) |
| ¼ | cup | Maple syrup |
| ¾ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground nutmeg |
Directions
Place squash in 1-½ qt. microwave-safe oven dish. Add ½ c. water.
Cover. Cook on high (100% power) for 10 to 13 minutes or until squash is tender; drain well. Melt butter in small saucepan over low heat; add syrup, cinnamon and nutmeg. Transfer squash to mixer or food processor. Add butter and beat on low speed until mashed. Serve warm. Makes 6 servings. Note: For a less smooth texture, squash can be mashed with a potato masher. Formatted by Lynn Thomas dcqp82a@prodigy. com. Recipe from Susan Micko (AGER49C) Source: American Dairy Association and Dairy Council Inc. Lynn's notes: Made this to go along with Cheese Stuffed Chicken. A wonderful dish that's not too sweet. Would be good for the holidays.
Recipe by: American Dairy Association Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@... (MRS LYNN P THOMAS) on Oct 21, 1997
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