|Butternut squash||3 Pound|
|Maple/Maple-flavored syrup||1⁄4 Cup (4 tbs)|
Halve squash; remove seeds, Place, cut side down, in shallow baking pan; cover with foil.
Bake in 350° oven 30 minutes; turn cut side up.
Bake, covered, 20 to 30 minutes or till tender.
Place steel blade in work bowl; scoop pulp from one squash half into work bowl.
Add half each of the syrup, butter, and salt.
Process till smooth; turn into 1 1/2-quart casserole.
Repeat with rest of squash, syrup, butter, and salt.
Bake in 350° oven about 30 minutes.
If desired, sprinkle with ground cinnamon or nutmeg and top with more butter.
Serving size: Complete recipe
Calories 1141 Calories from Fat 333
% Daily Value*
Total Fat 38 g58.5%
Saturated Fat 23.4 g117.1%
Trans Fat 0 g
Cholesterol 96.8 mg32.3%
Sodium 1035.4 mg43.1%
Total Carbohydrates 212 g70.6%
Dietary Fiber 27.2 g108.9%
Sugars 76.8 g
Protein 14 g28%
Vitamin A 2915.7% Vitamin C 476.3%
Calcium 71.7% Iron 58.3%
*Based on a 2000 Calorie diet