Try this Maple Butternut Squash recipe, or contribute your own.Suggest a better description
Cut each squash lengthwise in half; discard seeds. Then cut each half crosswise into slices about 1 inch thick; cut off peel. (It occurs to me that this might be easier to do after the next step.) In a 5 quart saucepan over high heat, in 1 inch boiling water, heat squash to boiling. Reduce heat to low; cover and simmer 15 minutes stirring occasionally, or until squash is fork-tender. Drain. In large bowl, with mixer at low speed, beat squash, maple syrup, and butter until smooth, scraping bowl often with a rubber spatula. Spoon into a warm bowl; sprinkle with parsley. Collection of recipes from "Great Sysops of the World" from COOKFDN ops. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip
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|Serving Size: 1 Serving (281g)|
|Recipe Makes: 10|
|Calories from Fat: 65 (34%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 18.3mg||6 %|
|Sodium 60.1mg||2 %|
|Potassium 956.4mg||25 %|
|Total Carbohydrate 34.1g||10 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 28.8g|
|Protein 2.8g||4 %|
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Calories per serving: 192
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