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Baked Squash and Maple Syrup

Read Reviews (32)

"Maple syrup is a uniquely North American sweetener. Here it adds just the right subtle flavor to a colorful puree of butternut squash. An equal amount of acorn squash can be beautifully substituted for butternut squash for a little variety." — Barrett

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

3 1/2 pounds butternut squash
1/4 cup butter
1/2 cup diced onion

1/4 teaspoon ground nutmeg
1/2 cup chicken stock
1/3 cup real maple syrup

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Directions

Preheat oven to 400 degrees F (200 degrees C).
Place squash halves, cut side up, on large baking sheet. bake until very tender, about 50 minutes. Remove from oven and cool slightly. Using large spoon, scoop out squash flesh and transfer to large bowl.
In a medium saucepan, melt butter over medium-low heat. Add chopped onion and ground nutmeg and saute until onion is tender and light brown, about 10 minutes. Transfer to bowl with squash. Add chicken broth and maple syrup.
Puree mixture in batches in processor until smooth. Season squash puree with salt and pepper. Return puree to same saucepan. Stir puree over medium heat until heated through. Transfer to bowl and serve.

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Reviews More Reviews

Most Helpful Positive Review

Dec 24, 2003

Wow! An elegant, easy and extremely delicious way to prepare butternut squash. I add a bit of chicken stock at a time because I found the whole amount to make it a bit to runny. I also add the maple syrup "to taste". What a fantastic combination of flavours!

—bakergirl

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Most Helpful Critical Review

Dec 26, 2004

I couldn't get the mixture smooth, perhaps I didn't cook the squash enough? Someone mentioned that it looked like baby food, which it does. The taste was good though, so I think if I make it again, I'll cook the squash longer and try to tweak the presentation.

—Lynn S

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43 Ratings

Nov 26, 2006

This is a delicious recipe, was very well received on Thanksgiving, and so much easier than my previous squash recipe that required the squash to be peeled and cubed. I used large butternut squash and found that they needed to bake for at least 90 minutes before they were very tender. I read the reviews about it being a bit too soupy, so I added just enough chicken broth and maple syrup to puree the squash and it came out perfectly. I will definitely make this again.

—MollyBeth

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Dec 24, 2003

This is delicious. My family has always loved winter squash, but this savory version is really a hit. Every guest that has been served it has asked for the recipe!

—DEBMATTESON

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Aug 11, 2004

THIS IS FANTASTIC!!!!! Everyone always wants to know what is in it!!! One comment, mine was really thin the first time I made it, so I made some adjustments. This is also wonderful for making mashed sweet potatoes. Just substitute an equal amount of baked sweet potato....YUM!

—DJB5768

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Sep 12, 2007

Very good side dish for autumn meals. I baked the squash for 90 minutes and didn't add any chicken stock and the consistency was good. The only other thing I will change when I make this again is to use less onion; it competed with the squash for the dominant flavor.

—ROBBIN1

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Dec 24, 2003

I would lighten up a bit on the onions, but otherwise I love it! Kinda like yams, another favorite veggie of mine :)

—WILDWOODET

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Dec 24, 2003

My family loved it, Iserved it at a dinner party and actually ran out, before everyone had their fill, they were scraping the bowl

—SDESROSIERS1

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Nutrition

Calories
240 kcal
12%

Carbohydrates
44.1 g
14%

Cholesterol
21 mg
7%

Fat
8.1 g
12%

Fiber
5.5 g
22%

Protein
3 g
6%

Sodium
147 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Squash and Maple Syrup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 240
Calories from Fat: 73

% Daily Value *
Total Fat 8.1g 12 %
Saturated Fat 5g 25 %
Cholesterol 21mg 7 %
Sodium 147mg 6 %
** Potassium 990mg 28 %
Total Carbohydrates 44.1g 14 %
Dietary Fiber 5.5g 22 %
Protein 3g 6 %
Sugars 16.9g
Vitamin A 568 %
Vitamin C 94 %
Calcium 18 %
Iron 21 %
** Thiamin 27 %
** Niacin 30 %
** Vitamin B6 27 %
** Magnesium 34 %
** Folate 41 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.