← Back to Search Results
baking American
Baked Squash with Butter and Maple Syrup

Photo by:
Comments: 0
 

Recipe

Many people associate squash with the holidays, and this dish may certainly be a part of any Thanksgiving or holiday celebration. It goes particularly well with mild meats such as turkey, pork, and roast chicken. However, I think this is an easy recipe to prepare any night, especially during the fall, when the days are getting shorter and we begin to crave comforting foods. It is a great alternative to mashed potatoes. Children love it, too.

Yield: 6 to 8 servings

Ingredients

  • 6 pounds acorn or butternut squash, halved lengthwise and seeded
  • Salt and black pepper to taste
  • 4 tablespoons (½ stick) unsalted butter
  • ¼ cup maple syrup

Directions

Preheat the oven to 400 degrees.

Place the squash, cut side down, on a baking sheet and bake for 45 minutes to 1 hour, until the squash is easily pierced with a fork.

Scoop the flesh into a bowl and mash with a potato masher or a fork until fairly smooth. Season to taste with salt and pepper. Keep warm.

Combine the butter and maple syrup in a small saucepan and cook, stirring, over low heat until the butter is melted and blended with the syrup, about 2 minutes.

Stir half of the syrup mixture into the squash. Transfer the squash to a shallow serving dish. Pour the rest of the syrup mixture over the top.

Notes

This may be prepared up to 2 days ahead. Cover and refrigerate. Reheat in a 350-degree oven for about 20 minutes.


© 2003 Marion Cunningham
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8, and includes 1/8 teaspoon of added salt per serving.

228kcal (11%)
170mg (17%)
71mg (118%)
1836mcg RAE (61%)
1205mg
116mg
3g
13g
7g
46g
15mg (5%)
306mg (13%)
4g (19%)
6g (9%)
2mg (14%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
good-to-the-grain Good to the Grain
by Kim Boyce
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
the-provence-cookbook The Provence Cookbook
by Patricia Wells
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-sweet-life The Sweet Life
by Kate Zuckerman
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
desserts-4-today Desserts 4 Today
by Abby Dodge
living-raw-food Living Raw Food
by Sarma Melngailis
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?