Mashed Butternut Squash with Maple Syrup

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 22, 2012

Nutrition Information (per serving)

calories 
90
protein 
2 g
sodium 
125 mg
carbohydrates 
19 g
fat 
2 g
fiber  
5 g
cholesterol 
5 mg
Servings 
6 (½ cup ea.)
Ingredients 

3 lb butternut squash
1 Tbsp maple syrup
Pinch sea salt
Pinch freshly ground black pepper
2 tsp unsalted butter

Instructions 
  1. Preheat oven to 350F. Slice squash in half, scoop out seeds and place, flesh side down, in baking pan with enough water to barely cover the pan’s bottom. 
  2. Bake 40 to 60 minutes until squash is very tender.   
  3. Scoop out cooked squash and transfer to a mixing bowl. Add remaining ingredients and whip at medium speed with an electric mixer until smooth.  


 

About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.