• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Vermont Maple-Butternut Squash

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 2 1/2 lb Butternut squash; peeled,
  • -seeded and cut into 1-inch
  • -chunks
  • 1/2 c Butter; (1 stick)
  • 1/4 c Maple syrup
  • 3/4 ts Ground cinnamon
  • 1/4 ts Ground nutmeg


Place squash in 1-1/2 qt. microwave-safe oven dish. Add 1/2 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)

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