Butternut Squash with Maple


  • 1 Butternut Squash
  • 1 cup Morse Farm Maple Syrup, Grade A Very Dark Strong or 1/2 cup Morse Farm Maple Cream
  • 1/4 cup unsalted Cabot butter
  • 1/4 tsp Nutmeg
  • Dash of Cinnamon
  1. Peel the butternut squash and slice into 1/2-inch cubes.
  2. Place in heavy saucepan and put enough water over to cover.
  3. Bring to a boil over high heat, then turn the heat down to medium and continue boiling, stirring occasionally, for about 30 minutes, or until the cubes are soft when pierced with a fork.
  4. Remove from the heat and drain excess water. Leave cubes in the saucepan and mash.
  5. Add maple syrup, butter and nutmeg and stir until blended.
  6. Serve with a drizzle of maple syrup and dash of cinnamon.
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