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Lemon-Maple Butternut Squash

"'My mother discovered this healthy recipe that's become a family favorite. We enjoy its bright color, smooth texture and flavorful combination of tangy lemon and sweet maple,' says Barbara Ballast, Grand Rapids, Michigan. A teacher who lives to cook and bake, Barbara dreams of having her own catering service one day."
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Ingredients

1 h servings
Original recipe yields 4 servings

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Directions

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  1. Place squash cut side down in an ungreased 13-in. x 9-in. x 2-in. baking dish. Add water. Cover and bake at 350 degrees F for 50-60 minutes or until tender. Scoop out the squash and place in a mixing bowl, add the syrup, butter, lemon juice and peel; beat until smooth.

Footnotes

  • Nutritional Analysis: One serving (3/4 cup) equals 186 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 41 mg sodium, 42 g carbohydrate, 8 g fiber, 2 g protein. Diabetic Exchanges: 2-1/2 starch, 1/2 fat.

Reviews

Read all reviews 45
  1. 56 Ratings

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Most helpful positive review

This was very good although I did it a little different. I left the squash in peices. After I mixed in the lemon & syrup I acutally drained the juices into a saucepan and thickened it with cor...

Most helpful critical review

I am not sure if my butternut squash was just really small or what but there was WAY too much liquid and it was WAY too sweet. I ended up making two decent size sweet potatoes and mixing that w...

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This was very good although I did it a little different. I left the squash in peices. After I mixed in the lemon & syrup I acutally drained the juices into a saucepan and thickened it with cor...

This is a quick, easy way to prepare butternut squash. I added 1 1/2 tsp of high quality cinnamon - Vietnamese Cassia - which I purchased at Penzey's Spices, and 1/2 tsp of ground allspice. I ...

Was afraid the maple syrup would overpower the squash, but it was a much milder flavor than I expected. It had the aroma of maple, but not too much mapley taste - which for me was perfect! The l...

This was a great alternative side for lemon tilapia. It has a subtle sweetness that can not be duplicated with imitation maple syrup so make sure you get the real thing! The lemon zest brings ...

This is delicious with subtle hints of maple & lemon (use fresh squeezed for better results). I only used a fork to smooth everything together....didn't need the mixer :) NOTE-the water in the...

I bought a butternut squash on a whim and then it sat on the kitchen counter for a while whilst I wondered what to do with it. I found this recipe and boy, I'm glad I did. I used sugar free ma...

Wow . . . . . YUM! DH loved this so much he asked me to double it (or even triple it) and bring it to dinner on Christmas Eve, with enough left over to bring some the next day to my in-laws' fo...

A delicious way to serve butternut squash! I used Vermont Maple Syrup...sooooo good! The lemon zest gives it a wonderful finish!

delish!