Meal Type:

Prep Time: 15 min.

Cooking Time: 1 hours and 30 min.

Total Time: 1 hours and 45 min.

Cook Method: Oven

Difficulty: Easy

Cuisine: American

     Serving Size: 8 2 4 8 16 32 - Change

Submitted By: Ben S. - See All My Recipes

Date Added: June 11, 2009

This is a perfect fall recipe when Butternut Squash is in season. It’s a sweet comfort food that’s a perfect side to a meat dish or pasta.

1. Cut the squash in half longways.

2. Spoon out the seeds and fiber-like insides leaving a small bowl in each half.

3. Put 2 halves in a 9x13 pan (you'll need 2 pans) with the skin side facing up.

4. Fill each pan with about 1 inch of water. Cover each pan tightly with clear plastic wrap (Saran Wrap).

5. Cook in the oven at about 350 for 90 minutes or until soft.

6. You should be able to push on the squash and feel how soft it is.

7. Be careful uncovering the pans once you take them out of the oven because there will be a lot of hot steam.

8. Flip over each half of the squash and then scoop out the meat into a blender.

9. Add the brown sugar and the maple syrup to the blender and puree the mixture.

Adding Comment...

Comment submitted for approval, it will be posted shortly.

Dietary Notes:

This Sweet Butternut Squash recipe is low-sodium with 19.38mg per serving, low-fat with 0.13g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

This Sweet Butternut Squash recipe is high in Vitamin A with 229% of your daily recommended intake per serving. This Sweet Butternut Squash recipe is high in Vitamin C with 26% of your daily recommended intake per serving.

Using a virtual pantry we are able to tell you the number of ingredients you already have for each recipe.

In order to save your pantry for the next time you visit, either Login or Register.