Cooks note:
Squash can be made 1 day ahead and chilled, covered. Bring to room temperature before reheating.
Recipe information
Total Time
50 min
Yield
Makes 4 servings
Ingredients
2 1/2 lb butternut squash (1 large)
2 teaspoons maple syrup
1/2 to 3/4 teaspoon finely grated peeled fresh ginger
Preparation
Step 1
Preheat oven to 400°F.
Step 2
Halve squash and discard seeds. Arrange squash, cut sides up, in a shallow baking pan and roast in middle of oven until soft, 45 minutes to 1 hour.
Step 3
Cool squash slightly and scoop flesh into a bowl. Mash squash slightly with a fork with syrup, ginger, and salt and pepper to taste. Before serving, reheat squash if necessary in a baking dish, covered, in a 350°F oven.
Nutrition Per Serving
Each serving about 116 calories and 1 gram fat
#### Nutritional analysis provided by Gourmet
