Power-Packed Butternut Squash with Walnuts & Maple Syrup

To contact us Click HERE

     Remember learningthat dark green and dark orange vegetables are a great source of vitamin A? Thedarker the color, the better.   Certainly butternut squash’s bright orangecolor indicates it is packed with nutrition, and  it is also packed full of flavor.     Normally we peel and dice butternut squash, tossit with salt, pepper and olive oil, then roast it in the oven. Although welove it this way, it is relatively time consuming to prepare.     Looking for an easier prep method, Isimply split the squash in half, leaving the skin on, and baked the halvesuntil tender. Then, I scooped out the insides and proceeded with the recipeincluded below.    Although I put the mashed squash back in the shell toreheat, the mixture could very well go directly on the plate. This time I addeda hint of sweetness but plan to try adding herbs and maybe even a scoopful of sourcream the next time.
Mashed ButternutSquash with Walnuts & Maple Syrup1 butternut squash (we used a small one that yielded 1 cupmashed; consequently the remaining ingredient measures are based on that 1 cupyield so adjust your ingredients accordingly and taste as you go)½ teaspoon Kosher salt¼ teaspoon pepper1 tablespoon butter, softened1 tablespoon maple syrup3 to 4 tablespoons chopped walnuts
1.     Heatoven to 450° with the rack in center. 2.     Halvesquash lengthwise, and remove seeds and fibers.

I used a grapefruit spoon to scrape out the seeds and fiber.

3.     Sprinklesquash halves with salt and pepper. 4.     Filla baking dish with about ¼” water. Place squash in pan, cut side up.

Squash have been seasoned and placed in a baking dish with water.

5.     Coverbaking dish with aluminum foil, and bake until squash is tender when piercedwith the tip of a knife, 35 to 45 minutes. 6.     Removefrom oven, transfer squash to a cool surface, and let cool enough to handle. 7.     Use a spoon to scoop baked flesh out of each half into a bowl; leave about a ¼” border around the halves if you plan to refill and rebake the squash).8.     Tothe bowl of squash, add the butter and syrup; mix and mash until well combined. Taste and adjustseasonings if needed.9.     Atthis point the squash could be plated and served, Or, add it back to the shelland bake until heated through, about 10 to 15 minutes. Or, reheat in themicrowave. Add the chopped nuts to the plated squash mash before serving, orplace on top of the twice-baked squash before they go back into the oven.

The mashed squash is ready to add back to the shells. I have placed the shells back in the same baking dish, minus the water. I choose to microwave the squash for a quick reheat right before our meal.

Recipe without photos . . .Mashed ButternutSquash with Walnuts & Maple Syrup1 butternut squash (we used a small one that yielded 1 cupmashed; consequently the remaining ingredient measures are based on that 1 cupyield so adjust your ingredients accordingly and taste as you go)½ teaspoon Kosher salt¼ teaspoon pepper1 tablespoon butter, softened1 tablespoon maple syrup3 to 4 tablespoons chopped walnuts
1.     Heatoven to 450° with the rack in center. 2.     Halvesquash lengthwise, and remove seeds and fibers. 3.     Sprinklesquash halves with salt and pepper. 4.     Filla baking dish with about ¼” water. Place squash in pan, cut side up. 5.     Coverbaking dish with aluminum foil, and bake until squash is tender when piercedwith the tip of a knife, 35 to 45 minutes. 6.     Removefrom oven, transfer squash to a cool surface, and let cool enough to handle. 7.     Usea spoon to scoop baked flesh out of each half into a bowl; leave about a ¼”border around the halves if you plan to refill and rebake the squash). 8.     To the bowl of squash, add the butter and syrup; mix and mash until well combined. Taste and adjust seasonings if needed.9.     Atthis point the squash could be plated and served, Or, add it back to the shelland bake until heated through, about 10 to 15 minutes. Or, reheat in themicrowave. Add the chopped nuts to the plated squash mash before serving, orplace on top of the twice-baked squash before they go back into the oven.