Free Recipe Vermont Maple-Butternut Squash
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Vermont Maple-Butternut Squash Recipe
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
Vermont Maple-Butternut Squash Preparation
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
Cooking Temperature:
Recipe Serves: 6
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