GINGERED BUTTERNUT SQUASH

Gingered Butternut Squash image

I found this recipe in a magazine years ago and thought it was the best squash dish I'd ever tasted. When I serve it to guests, they always agree. -Fran Swartzentruber of Sebring, Ohio

Provided by Taste of Home

Time 45m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 medium butternut squash, peeled, seeded and cubed
2 tablespoons butter
1 tablespoon maple syrup
2 tablespoons finely chopped crystallized ginger
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
2 tablespoons half-and-half cream

Steps:

Place squash in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-16 minutes or until tender. Drain. , In a large bowl, beat squash with butter and syrup. Beat in the ginger, salt, pepper and nutmeg. Gradually add cream until blended. Transfer to a serving bowl; serve immediately.

Nutrition Facts : Calories 180 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 349mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 9g fiber), Protein 3g protein. Diabetic Exchanges