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    MAPLE-BAKED BUTTERNUT SQUASH
    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
    INGREDIENTS (CLICK TO BUY)

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

    Print recipe
    PREPARATION

    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.

    NUTRITION PER 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
     48oz
     
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
     
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