Maple Butternut Squash - Nsvhol

Recipe Ingredients

2		Butternut squash - (less than (medium)
1 lb	454g / 16oz	Each)
		Water
1/2 cup	164g / 5.8oz	Maple syrup
6 tablespoons	90ml	Butter
		Chopped parsley - garnish

Recipe Instructions

Cut each squash lengthwise in half; discard seeds. Then cut each half crosswise into slices about 1 inch thick; cut off peel. (It occurs to me that this might be easier to do after the next step.)

In a 5 quart saucepan over high heat, in 1 inch boiling water, heat squash to boiling. Reduce heat to low; cover and simmer 15 minutes stirring occasionally, or until squash is fork-tender. Drain.

In large bowl, with mixer at low speed, beat squash, maple syrup, and butter until smooth, scraping bowl often with a rubber spatula. Spoon into a warm bowl; sprinkle with parsley.

Source:
Kathy Blain Organization: California State University, Chico

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.