Maple Glazed Winter Squash

(originally made 12/2007)

Good morning! Hope everyone had a pleasant holiday. :) It was just the 3 of us, so I decided to try this recipe from Cooking Light. I made it early, before I put the turkey in, then put the mashed squash into a disposable loaf pan covered with foil for easy reheating. Very good, but I definitely wouldn't try this with "pancake syrup", you need the real thing! This could also easily be done with the cubed butternut squash, just place in a casserole dish or lipped pan and drizzle with syrup and dot with butter.



* Exported from MasterCook *

Maple-Glazed Winter Squash


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 butternut squash -- (1 3/4-pound)
Cooking spray
4 teaspoons maple syrup -- divided
1 teaspoon butter -- divided

Preheat oven to 375°.

Cut squash 1 inch above bulb; save stem section for another use. Cut bulb in half lengthwise. Remove and discard seeds and membranes. Place squash halves, cut sides up, on a broiler pan; place 2 teaspoons maple syrup and 1/2 teaspoon butter in each squash half.

Bake at 375° for 1 hour or until the squash is tender, brushing cut sides with syrup mixture every 20 minutes.

Yield: 2 servings (serving size: 1 squash half)

NUTRITION PER SERVING
CALORIES 86(21% from fat); FAT 2g (sat 1.2g,mono 0.6g,poly 0.1g); PROTEIN 0.8g; CHOLESTEROL 5mg; CALCIUM 45mg; SODIUM 24mg; FIBER 2.4g; IRON 0.7mg; CARBOHYDRATE 17.9g

Cooking Light, NOVEMBER 2002

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