← Back to Search Results
baking American
Baked Squash with Butter and Maple Syrup Recipe-2695

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%)
225mg (9%)
46g
7g
6g (9%)
0g
4g (19%)
2g
0g
15mg (5%)
13g
3g
116mg
1205mg
1836mcg RAE (61%)
71mg (118%)
170mg (17%)
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.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
cook-with-jamie Cook with Jamie
by Jamie Oliver
nigella-express Nigella Express
by Nigella Lawson
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
amor-y-tacos Amor Y Tacos
by Deborah Schneider
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
spice Spice
by Ana Sortun
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
baked-explorations Baked Explorations
by Matt Lewis
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?