Maple Syrup Producers Association of Connecticut

©2007-08 MSPAC

Maple Butternut Squash

Submitted by Susan Case

This recipe may be used for any type of Winter squash, such as acorn, or buttercup as well.

Ingredients for 4 Servings

1 ripe butternut squash, any size

1/3 cup pure MAPLE SYRUP, any grade

1/4 chopped walnuts or pecans

1 large apple, peeled and diced

Butter

Cinnamon

Directions

Wash and cut butternut squash lengthwise.  Scoop out seeds and pulp from the middle and discard.  Place in an oven safe casserole dish.  Put half of the diced apple and chopped nuts in each side of scooped out middles.  Drizzle MAPLE SYRUP on top of butternut halves, and dot with butter.  Dust with cinnamon.  Place in a 375 degree oven for approximately 30 minutes.

Cut each half into quarters and serve.

Options:

1. Each portion may be mashed, discarding the skin.

2. You may microwave this dish also, until squash (cut into halves) is soft when poked with a fork.