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Lemon-Maple Butternut Squash

By: Barbara Ballast

"'My mother discovered this healthy recipe that's become a family favorite. We enjoy its bright color, smooth texture and flavorful combination of tangy lemon and sweet maple,' says Barbara Ballast, Grand Rapids, Michigan. A teacher who lives to cook and bake, Barbara dreams of having her own catering service one day."

Rate/Review | Read Reviews (44)

Prep Time:
10 Min

Cook Time:
50 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 butternut squash, halved lengthwise and seeded
1/4 cup water
1/4 cup maple syrup
1 tablespoon butter or stick margarine, melted
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel

Directions

Place squash cut side down in an ungreased 13-in. x 9-in. x 2-in. baking dish. Add water. Cover and bake at 350 degrees F for 50-60 minutes or until tender. Scoop out the squash and place in a mixing bowl, add the syrup, butter, lemon juice and peel; beat until smooth.

Footnotes

Nutritional Analysis: One serving (3/4 cup) equals 186 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 41 mg sodium, 42 g carbohydrate, 8 g fiber, 2 g protein. Diabetic Exchanges: 2-1/2 starch, 1/2 fat.