Save on Pinterest

Gingered Butternut Squash

Total Time

Prep: 30 min. Cook: 15 min.

Makes

6 servings

I found this recipe in a magazine years ago and thought it was the best squash dish I’d ever tasted. When I serve it to guests, they always agree. –Fran Swartzentruber of Sebring, Ohio

Ingredients

  • 2 medium butternut squash, peeled, seeded and cubed
  • 2 tablespoons butter
  • 1 tablespoon maple syrup
  • 2 tablespoons finely chopped crystallized ginger
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons half-and-half cream

Directions

  1. Place squash in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain.
  2. In a large bowl, beat squash with butter and syrup. Beat in the ginger, salt, pepper and nutmeg. Gradually add cream until blended. Transfer to a serving bowl; serve immediately.

Nutrition Facts

2/3 cup: 180 calories, 5g fat (3g saturated fat), 13mg cholesterol, 349mg sodium, 36g carbohydrate (11g sugars, 9g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Recommended Video