Mashed Butternut Squash with Maple Syrup

Written by 

The Canyon Ranch Kitchen

Updated on: 

October 22, 2012

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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.

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