Maple syrup is a uniquely North American sweetener. Here it adds just the right subtle flavor to a colorful puree of butternut squash. An equal amount of acorn squash can be beautifully substituted for butternut squash for a little variety.

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Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Place squash halves, cut side up, on large baking sheet. bake until very tender, about 50 minutes. Remove from oven and cool slightly. Using large spoon, scoop out squash flesh and transfer to large bowl.

  • In a medium saucepan, melt butter over medium-low heat. Add chopped onion and ground nutmeg and saute until onion is tender and light brown, about 10 minutes. Transfer to bowl with squash. Add chicken broth and maple syrup.

  • Puree mixture in batches in processor until smooth. Season squash puree with salt and pepper. Return puree to same saucepan. Stir puree over medium heat until heated through. Transfer to bowl and serve.

Nutrition Facts

240 calories; protein 3g 6% DV; carbohydrates 44.1g 14% DV; fat 8.1g 12% DV; cholesterol 20.8mg 7% DV; sodium 147.2mg 6% DV. Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/24/2003
Wow! An elegant easy and extremely delicious way to prepare butternut squash. I add a bit of chicken stock at a time because I found the whole amount to make it a bit to runny. I also add the maple syrup "to taste". What a fantastic combination of flavours! Read More
(49)

Most helpful critical review

Rating: 3 stars
12/26/2004
I couldn't get the mixture smooth perhaps I didn't cook the squash enough? Someone mentioned that it looked like baby food which it does. The taste was good though so I think if I make it again I'll cook the squash longer and try to tweak the presentation. Read More
(7)
55 Ratings
  • 5 star values: 26
  • 4 star values: 22
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
12/24/2003
Wow! An elegant easy and extremely delicious way to prepare butternut squash. I add a bit of chicken stock at a time because I found the whole amount to make it a bit to runny. I also add the maple syrup "to taste". What a fantastic combination of flavours! Read More
(49)
Rating: 5 stars
11/26/2006
This is a delicious recipe was very well received on Thanksgiving and so much easier than my previous squash recipe that required the squash to be peeled and cubed. I used large butternut squash and found that they needed to bake for at least 90 minutes before they were very tender. I read the reviews about it being a bit too soupy so I added just enough chicken broth and maple syrup to puree the squash and it came out perfectly. I will definitely make this again. Read More
(24)
Rating: 5 stars
12/24/2003
This is delicious. My family has always loved winter squash but this savory version is really a hit. Every guest that has been served it has asked for the recipe! Read More
(16)
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Rating: 5 stars
08/11/2004
THIS IS FANTASTIC!!!!! Everyone always wants to know what is in it!!! One comment mine was really thin the first time I made it so I made some adjustments. This is also wonderful for making mashed sweet potatoes. Just substitute an equal amount of baked sweet potato....YUM! Read More
(12)
Rating: 4 stars
09/12/2007
Very good side dish for autumn meals. I baked the squash for 90 minutes and didn't add any chicken stock and the consistency was good. The only other thing I will change when I make this again is to use less onion; it competed with the squash for the dominant flavor. Read More
(10)
Rating: 3 stars
12/26/2004
I couldn't get the mixture smooth perhaps I didn't cook the squash enough? Someone mentioned that it looked like baby food which it does. The taste was good though so I think if I make it again I'll cook the squash longer and try to tweak the presentation. Read More
(7)
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Rating: 4 stars
12/24/2003
I would lighten up a bit on the onions but otherwise I love it! Kinda like yams another favorite veggie of mine:) Read More
(6)
Rating: 4 stars
12/24/2003
Very quick simple and very tasty! Read More
(6)
Rating: 4 stars
02/03/2012
Had a large squash in the frig and have made butternut squash with maple syrup before and loved it. Didn't add the onion because I didn't like the way it sounded. Added dried ginger (1/2 tsp); about 1/2 tsp of fresh grated ginger; 1/2 tsp of crystallized ginger; dash of cinnamon; grind of black pepper; 1/3 cup sugar free maple syrup and 2 tblspns of melted butter and mashed with potato masher; but left some chunks. Sprinkled Splenda on the top and baked in 350 oven until warm. Great! Read More
(5)