Maple-Ginger Butternut Squash |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
2 1/2 lb butternut squash (1 large) |
2 teaspoons maple syrup |
1/2 to 3/4 teaspoon finely grated peeled fresh ginger |
Directions:
1. Preheat oven to 400°F.
2. Halve squash and discard seeds. Arrange squash, cut sides up, in a shallow baking pan and roast in middle of oven until soft, 45 minutes to 1 hour.
3. Cool squash slightly and scoop flesh into a bowl. Mash squash slightly with a fork with syrup, ginger, and salt and pepper to taste. Before serving, reheat squash if necessary in a baking dish, covered, in a 350°F oven.
4. Cooks note: Squash can be made 1 day ahead and chilled, covered. Bring to room temperature before reheating.
5. Each serving about 116 calories and 1 gram fat Nutritional analysis provided by Gourmet
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