Maple Squash Puree

Show: Episode:

Picture of Maple Squash Puree Recipe Photo: Maple Squash Puree Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 13 Reviews
Total Time:
15 min
Prep
5 min
Cook
10 min
Yield:
4 servings, serving size about 2/3 cup
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 2 (12-ounce) packages frozen cooked butternut squash or winter squash
  • 1/3 cup water
  • 1 tablespoon butter
  • 2 tablespoons maple syrup
  • Salt

Directions

Put the frozen squash and water into a large saucepan. Cover and cook over a medium heat, stirring frequently, until squash is thawed, about 10 minutes.

Whisk in the butter and maple syrup and season with salt, to taste.

Per Serving: Calories: 149; Total Fat: 3 grams; Saturated Fat: 2 grams; Protein: 3 grams; Total carbohydrates: 31 grams; Sugar: 11 grams; Fiber: 2 grams; Cholesterol: 8 milligrams; Sodium: 125 milligrams

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 13 reviews

  • on May 01, 2011

    Flag

    Very good and very easy! I added the recommended amount of water, but then simmered until it evaporated. Next time I will try without any added water. I also added some freshly grated nutmeg and used pure maple syrup, not "maple flavored" pancake syrup. Perhaps the reviewer who stated they couldn't taste the syrup didn't use the real thing? This recipe is a keeper.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 24, 2011

    Flag

    This was ok, but mine ended up too thin like baby food. I would add less water next time. I really couldn't taste the syrup either. It wasn't bad, just not exciting.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 24, 2009

    Flag

    This is such an easy, healthy and tasty side dish! It is my go to for weekday dinners as well as the holidays.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Nutrition Facts

Nutritional Analysis
Per Serving
 
Calories
150
 
Total Fat
3g
 
Saturated Fat
2g
 
Monounsaturated Fat
1g
 
Polyunsaturated Fat
0g
 
Protein
3g
 
Carbohydrates
31g
 
Fiber
2g
 
Cholesterol
10mg
 
Sodium
5mg
 

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.