This is really good & really sweet. If I made this dish again, I would reduce the amount of maple syrup. This would be a wonderful addition for the Thanksgiving dinner. Enjoy!
Ingredients:
1 large butternut squash, about 2 1/2 pounds
2 tablespoons butter
1/4 cup maple syrup, plus more for the top
1/4 cup reduced-sodium, fat-free chicken broth
Salt and pepper (optional
Directions:
Peel the butternut squash with a small knife or a vegetable peeler, cut it in half, and scoop out the seeds with a large spoon or an ice-cream scoop. Cut the squash into 1-inch chunks, and place them in a large saucepan. Add cold water to cover the squash, and bring to a boil over high heat. Cook the squash until it is soft enough to be pierced easily with a fork, about 15 minutes. Drain the squash and return it to the pan with the heat turned off. Add the remaining ingredients, and mash with a potato masher (or with an electric mixer) until almost smooth. Serve hot, with an extra drizzle of maple syrup on top.
No comments:
Post a Comment