Simple Glazed Butternut Squash

By devogirl

In spite of the wide variety of winter squashes available, butternut is still my favorite. It's the sweetest and smoothest in my opinion, and my top choice for stuffing, soups, sweet pies, and especially served simply, as in this recipe. During cooler months, this is a good side dish with stews, chilies and hearty casseroles.

Cal 95, Fat 3g, Protein 1g, Fiver 4g, Carb 18g, Chol 0, Sodium 36g

Ingredients

• 1 large butternut squash
• 2 Tbsp nonhydrogenated margarine
• 1/4 cup apple juice
• 1 Tbsp maple syrup
• Pinch of salt

Details

Servings 6

Preparation

Step 1

1. Cut the squash in half lengthwise. Place cut side up in a baking dish and cover each half tightly with foil. To the pan, add about 1/2 inch of water. Bake about 40 minutes until easily pierced with a knife but still firm.

2. When the squash is cool enough to handle, scoop out and discard the seeds. Cut into 3/4 inch thick sections, then peel and cut into 3/4 inch chunks.

3. Combine the remaining ingredients in an extra-wide skillet or stir-fry pan and heat gently, stirring together. Add the squash and turn up the heat to medium-high. Cook, stirring, until the liquid reduces and the squash is nicely glazed, about 1 minute. Serve at once.