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Maple Butternut Squash

For a simple, yet unique Thanksgiving side dish, try this spicy-sweet squash bake from Rene Powell of Annapolis, Maryland. “You can also substitute spaghetti squash or acorn squash, but butternut is our favorite,” says Rene.
  • Total Time
    Prep: 20 min. + cooling Bake: 30 min.
  • Makes
    6 servings

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

  • 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.
  • 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.
  • Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until squash is tender. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 224 calories, 2g fat (1g saturated fat), 5mg cholesterol, 30mg sodium, 53g carbohydrate (39g sugars, 5g fiber), 1g protein.

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