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Baked Squash and Maple Syrup

Reviewed: Dec. 12, 2007
Yum! This was really tasty and super easy to make! I made a few changes to reflect my cooking style and the ingredients I had on hand. Instead of pureeing I simply hand blended for about a minute for a more rustic texture. I was out of plain nutmeg so substituted pumpkin pie spice which worked well and also used the chicken stock sparingly. I used a splash to lubricate the blending process and another splash before reheating in the pan. The dish to me was a little sweeter than expected but I think that a cool creamy garnish, such as sour cream or even plain greek yogurt would add a lovely balance to the sweetness of this dish. Overall, tho... de-lish!!
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