Maple-Nut Winter Squash


2 large buttercup or medium-size butternut squash
1/3 cup maple sugar or brown sugar
1/3 cup margarine or butter, at room temperature
1/2 to 1/3 cup chopped nuts (walnuts, pecans, or hickory nuts)


Preheat the oven to 350 degrees F. Cut whole squash in half lengthwise and remove the seeds. Place the squash, cut side down, in a baking dish and bake for 30 to 40 minutes, or until tender. Or cut the squash into chunks, remove the seeds, and steam until tender. Scoop the flesh from the skins and mash. Spoon into a casserole dish.

In a small bowl, blend the sugar and margarine. Add the nuts. Spoon on top of the squash. Return to the oven and bake until the squash is hot and the nuts are toasted, 20 to 30 minutes. Serve hot.


8 to 10 servings


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