Side Pannel
Vermont Maple-Butternut Squash
Vermont Maple-Butternut Squash
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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)
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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