| 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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