Vermont Maple-Butternut Squash

Categories: Vegetables

Serves: 6 Servings

Ingredients:

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

Instructions:
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)
Source: American Dairy Association and Dairy Council Inc. Lynn's notes:
Made this to go along with Cheese Stuffed Chicken. A wonderful dish that's
not too sweet. Would be good for the holidays.

Recipe by: American Dairy Association

Posted to TNT - Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Oct 21, 1997

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