Mashed Butternut Squash with Maple Syrup

From Nourish indulgently healthy cuisine
by Scott Uehlein and Canyon Ranch

Butternut squash provides as much beta-carotene, potassium and fiber as sweet potatoes but with fewer calories because of its higher water content.

After scooping out the seeds, you can rinse them and let them sit in a colander for a while.  Separate the seeds from the squash that was attached.  Line a baking sheet with foil or parchment and pat the seeds dry.  Bake ~ 15 minutes at 275 degrees or until they start to pop.  Mine were thin and did not actually pop, but I removed them when they started getting toasted, sprinkled them with salt and pepper and enjoyed them as is, shell and all.  Careful if you have diverticula, though.  This probably wouldn't be a good idea!

Makes 6  half cup servings

Ingredients: 
3 pounds butternut squash
1 Tbsp pure maple syrup
Pinch sea salt
Pinch freshly ground black pepper
2 teaspoons unsalted butter

Directions:
1) Preheat the oven to 350 degrees

2) Cut the squash in half (which wasn't as difficult as I thought it would be), scoop out the seeds an place the halves in a large baking pan cut side down.  Add enough water to barely cover the bottom of the pan.

3) Bake for 50- 60 minutes, or until the squash is very tender

4) Scoop out the cooked squash and transfer it to a medium mixing bowl.  Add the maple syrup, salt and pepper and butter.  With an electric mixer, at medium speed, beat until smooth.