Name: Vermont Maple-Butternut Squash
Ingredients: 2 1/2 lb Butternut squash; peeled, seeded and cut into 1-inch chunks; 1/2 c Butter; (1 stick); 1/4 c Maple syrup; 3/4 ts Ground cinnamon; 1/4 ts Ground nutmeg

God has given you a spiritual gift, and it is not the same as a natural ability. That natural talent, rightly sanctified for God’s use, often points toward the identity of your spiritual gift. But you should find out the special gift God has given you while you’re serving as diligently as you can without that definite information. In fact, in addition to the study of Scripture, the best way to discover and confirm which spiritual gift is yours is through serving.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	American	Vegetables	6	Servings

INGREDIENTS

2 1/2	lb	Butternut squash; peeled, seeded and cut into 1-inch chunks
1/2	c	Butter; (1 stick)
1/4	c	Maple syrup
3/4	ts	Ground cinnamon
1/4	ts	Ground nutmeg

INSTRUCTIONS

Place squash in 1-1/2 qt. microwave-safe oven dish. Add 1/2 c. water.
Cover. Cook on high (100% power) for 10 to 13 minutes or until squash is
tender; drain well. Melt butter in small saucepan over low heat; add syrup,
cinnamon and nutmeg. Transfer squash to mixer or food processor. Add butter
and beat on low speed until mashed. Serve warm. Makes 6 servings. Note: For
a less smooth texture, squash can be mashed with a potato masher. Formatted
by Lynn Thomas dcqp82a@prodigy. com. Recipe from Susan Micko (AGER49C)
Source: American Dairy Association and Dairy Council Inc. Lynn's notes:
Made this to go along with Cheese Stuffed Chicken. A wonderful dish that's
not too sweet. Would be good for the holidays.
Recipe by: American Dairy Association
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Oct 21, 1997

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