Maple Butternut Squash
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 mediums butternut squash, (less than two pounds each)
water
1/2 cup maple syrup
6 tablespoons butter
chopped parsley, for garnish

Preparation

1 Cut each squash into quarters; discard seeds.   2 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. Scoop out squash flesh and discard the peel. 3 In large bowl, with mixer at low speed, beat squash, maple syrup, and butter until smooth, scraping bowl often with a rubber spatula. 4 Spoon into a warm bowl; sprinkle with parsley.