Baked Squash and Maple Syrup

    Baked Squash and Maple Syrup

    Recipe photo: Baked Squash and Maple Syrup
    3

    Baked Squash and Maple Syrup

    (52)
    1hr15min


    46 people made this

    About this recipe: Butternut squash is baked until soft, then pureed with sauteed onions, ground nutmeg, chicken stock and maple syrup. The maple syrup adds just a little sweetness, whilst the nutmeg adds just enough spice. Serve as a side dish or snack.

    Ingredients
    Serves: 6 

    • 1.6kg butternut squash
    • 50g butter
    • 1/2 onion, diced
    • 1/4 teaspoon ground nutmeg
    • 125ml chicken stock
    • 75ml pure maple syrup

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 200 C / Gas 6.
    2. Place squash halves, cut side up, on large baking tray. 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.
    3. 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 stock and maple syrup.
    4. Puree mixture in batches in a food processor or liquidiser 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.
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    Reviews & ratings
    Average global rating:
    (52)

    Reviews in English (37)

    by
    48

    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!  -  04 Oct 2002  (Review from Allrecipes US | Canada)

    by
    23

    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.  -  26 Nov 2006  (Review from Allrecipes US | Canada)

    by
    16

    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!  -  12 Jan 2002  (Review from Allrecipes US | Canada)

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