Lemon-Maple Butternut Squash |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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My mother discovered this healthy recipe that's become a family favorite. We enjoy its bright color, smooth texture and flavorful combination of tangy lemon and sweet maple, says Barbara Ballast, Grand Rapids, Michigan. A teacher who lives to cook and bake, Barbara dreams of having her own catering service one day. Ingredients:
1 large butternut squash (2-1/2 pounds), halved lenghtwise and seeded |
1/4 cup water |
1/4 cup maple syrup |
1 tablespoon butter, melted |
1 tablespoon lemon juice |
1/2 teaspoon grated lemon peel |
Directions:
1. Place squash cut side down in an ungreased 13-in. x 9-in. baking dish. Add water. Cover and bake at 350° for 50-60 minutes or until tender. Scoop out the squash and place in a large bowl, add the syrup, butter, lemon juice and peel; beat until smooth. Yield: 4 servings.
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