This is another great recipe from my new Ellie Krieger cookbook, So Easy. Squash is a great side, though I do find it super hard to cut up, but it’s totally worth it. I served them along side these chicken mushroom quesadillas I made the other day, and it balanced out the meal very nicely. I love that these have a hint of sweetness, but are hearty and savory as well. I also added a bit of milk to make them a little creamier, and topped the squash with cinnamon and a drizzle of the maple syrup. Ellie’s was more of a puree, but mine was a chunkier consistency, which I prefer. If you want more of a puree, just cook the squash for a little longer in the oven.
Maple Butternut Squash
Source: So Easy by Ellie Krieger
1 butternut squash, roasted
1 cup of water
1/4-1/2 cup skim milk
2 tablespoons pure maple syrup, plus more for topping
1 tablespoon butter
salt to taste
cinnamon for topping
Preheat oven to 375 degrees. Cut butternut squash in half and scoop out the seeds. Spray with cooking spray and sprinkle with salt. Place on sprayed baking sheet, flesh side down and bake for approx. 30 minutes, until tender. Allow to cool slightly and peel skin off and cut into cubes.
Place cubed squash into a medium size sauce pan with 1/3 cup of water. Cover and cook over medium heat, stirring periodically for about 10 minutes. Add more water (up to one cup) as the water evaporates (you may not need all the water). After ten minutes, whisk in maple syrup, butter and milk until desired consistency is reached. Add salt to taste. Serve with a sprinkling of cinnamon and a drizzle of maple syrup over top.