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Ingredientes
- 2 med Butternut squash, (less than two pounds each) Water
- 1/2 c. Maple syrup
- 6 Tbsp. Butter Minced Parsley, garnish
Direcciones
- Cut each squash lengthwise in half; throw away seeds. Then cut each half crosswise into slices about 1 inch thick; cut off peel. (It occurs to me which this might be easier to do after the next step.)
- In a 5 qt saucepan over high heat, in 1 inch boiling water, heat squash to boiling. Reduce heat to low; cover and simmer 15 min stirring occasionally, or possibly till squash is fork-tender. Drain.
- In large bowl, with mixer at low speed, beat squash, maple syrup, and butter till smooth, scraping bowl often with a rubber spatula.
- Spoon into a hot bowl; sprinkle with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 10 servings | |
| Calories 103 | |
| Calories from Fat 61 | 59% |
| Total Fat 6.94g | 9% |
| Saturated Fat 4.38g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 51mg | 2% |
| Potassium 35mg | 1% |
| Total Carbs 10.81g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 9.59g | 6% |
| Protein 0.07g | 0% |
