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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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For a simple, yet unique Thanksgiving side dish, try this spicy-sweet squash bake from Rene Powell of Annapolis, Maryland. âYou can also substitute spaghetti squash or acorn squash, but butternut is our favorite,â says Rene. Ingredients:
1 medium butternut squash |
1 cup maple syrup |
2 tablespoons raisins |
1 tablespoon butter, melted |
1/2 teaspoon ground cardamom |
1/2 teaspoon ground allspice |
Directions:
1. Cut squash in half lengthwise; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. of hot water. Microwave, uncovered, on high for 12-14 minutes or until crisp-tender.
2. Meanwhile, in a small bowl, combine the syrup, raisins, butter, cardamom and allspice; set aside. When squash is cool enough to handle, remove rind and cut into 1-in. pieces. Place in a 13-in. x 9-in. baking dish. Drizzle with syrup mixture.
3. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until squash is tender. Serve with a slotted spoon. Yield: 6 servings.
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