Recipe: Vermont Maple-Butternut Squash

Vermont Maple-Butternut Squash

2 1/2 lb butternut squash; peeled, seeded and cut into 1-inch chunks
1/2 cup butter; (1 stick)
1/4 cup maple syrup
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg

Place squash in 1-1/2 qt. microwave-safe oven dish. Add 1/2 cup 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.

Note: For a less smooth texture, squash can be mashed with a potato masher.

Servings: 6
Source: American Dairy Association and Dairy Council Inc.