Roasting brings out squash's natural sugars. Blending with maple syrup, butter and nutmeg makes it utterly addictive. Bonus: This dish reheats beautifully.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Brush a 15x10x1-inch baking sheet with the olive oil. Cut butternut squash in half lengthwise and remove seeds. Place squash cut sides down in pan. Bake, uncovered, in a 375°F oven for 40 minutes until very tender when pierced with a sharp knife. Remove from oven.

  • Meanwhile, in a large bowl combine butter, 3 tablespoons syrup, thyme, salt and nutmeg. When squash is cool enough to handle use a spoon to scrape flesh from skin into bowl with butter mixture.

  • In batches, puree mixture in a food processor or blender until smooth.*

  • Transfer to a serving dish and top with pepitas. Drizzle with a little additional maple syrup, if desired.


The puree can be kept warm in a heavy covered saucepan over low heat, stirring occasionally, or covered and refrigerated for up to one day and reheated over medium-low heat in a covered heavy saucepan. Stir occasionally.

Nutrition Facts

243 calories; 15 g total fat; 5 g saturated fat; 3 g polyunsaturated fat; 6 g monounsaturated fat; 15 mg cholesterol; 276 mg sodium. 658 mg potassium; 27 g carbohydrates; 4 g fiber; 10 g sugar; 4 g protein; 0 g trans fatty acid; 16220 IU vitamin a; 29 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 42 mcg folate; 0 mcg vitamin b12; 94 mg calcium; 2 mg iron;