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MAPLE BUTTERNUT SQUASH

Recipe for September 18, 2009

Recipes from Cynthia O'Connor O'Hara

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4 to 4 1/2 pounds butternut squash, peeled, seeded and chopped
1 1/2 cups cold water
1/3 cup pure maple syrup
3 tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped pecans

In a large saucepan, combine squash and water. Cover. Bring to a boil; reduce heat. Simmer, covered, until squash is tender, 15 to 20 minutes, stirring occasionally. Drain. Transfer to a large bowl; mash until fairly smooth. Return to saucepan. Stir in maple syrup, butter, cinnamon, salt, pepper, and pecans. Cook over medium-low heat until heated through, about 5 minutes, stirring frequently. Makes 8 servings. 
 
Copyright © 2009 by Cynthia O’Connor O’Hara

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