| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | 8 | servings | |
INGREDIENTS
| 1 | Butternut squash; (medium to large) | |
| 1/3 | c | Maple syrup |
| 2 | tb | Butter or margarine |
| 1/2 | ts | Nutmeg |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | tb | Maple syrup |
INSTRUCTIONS
Peel squash, remove seeds and cut into 8 pieces. Cook, covered, in boiling water for about 15 minutes or until tender (alternately, microwave, using manufacturer's directions). Drain and mash squash. Add 1/3 cup maple syrup, margarine, nutmeg, salt and pepper. Spoon into a 1 quart (1L) casserole dish. Drizzle with remaining 2 tbsp. syrup. Bake uncovered, at 350F for about 20 minutes. Posted to JEWISH-FOOD digest by Brenda Kosky <bkosky@kosky.com> on Sep 11, 1998, converted by MM_Buster v2.0l.
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