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baking American
Baked Squash with Butter and Maple Syrup Recipe-2695

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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


  • 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


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.



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%)
6g (9%)
4g (19%)
15mg (5%)
1836mcg RAE (61%)
71mg (118%)
170mg (17%)
2mg (14%)

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