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    from "Real SimpleŽ magazine"

    To prevent maple burnout, you can sweeten the squash a little differently each time you make this recipe. Substitute a generous sprinkle of brown sugar or a dollop of apricot jam for the maple syrup.

    Hands-on time: 10 minutes
    Total time: 1 hour

    Makes 4 servings

    2 2-pound butternut squashes
    1 teaspoon kosher salt
    4 tablespoons unsalted butter, cut into pieces
    1/2 cup maple syrup

    Print recipe

    Heat oven to 400° F. Halve each squash lengthwise and scoop out the seeds. Place the squash halves, cut-side up, on a rimmed baking sheet or roasting pan (lined with foil for easy cleanup, if desired). Sprinkle with the salt, dot with the butter, and spoon the maple syrup over the top. Bake until softened, about 50 minutes. Let cool for a few minutes before serving.

    CALORIES 410 (26% from fat); FAT 12g (sat 7g); PROTEIN 5g; CHOLESTEROL 31mg; SODIUM 493mg; FIBER 9g; CARBOHYDRATE 80g

    Product nutrition and information
     Quantity Ingredients Est.Price
      Butternut Squash - $1.99/lb
     Farm Fresh
      Coombs Family Farms Certified Organic Grade A Dark Amber Maple Syrup - $6.99/ea
     8 fl.oz.
    You May Already Have
      Morton's Coarse Kosher Salt - $2.69/ea
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
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