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.
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)
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)
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)