Maple Butternut Squash is probably the easiest side dish anyone can prepare with only 3 ingredients. A simple recipe with simple ingredients and simply delicious.
I feel silly posting this recipe but it was such a hit at my Friendsgiving, that it needs to be shared. This is the perfect answer for anyone asking, “What can I bring?” Not only is it a colorful dish, but it’s also a great contribution to the meal. Also, anyone can make this so there is no excuse for the person who claims they can’t cook.
If you want to make it even simpler, you can buy the squash already peeled and cut into pieces. If you are a masochist like I am, you will peel and cut the squash yourself. Honestly, I don’t know why I do it because the precut package is a bargain when you save yourself from wrestling an uneven, odd shaped squash.
You do need to use pure maple syrup for this dish or any dish that requires maple syrup. Yes, it’s more expensive than the dark brown artificial stuff, but aren’t you worth it?
Here’s a sample of the ingredients in artificial maple syrup:
High Fructose Corn Syrup, Corn Syrup, Water, Salt, Cellulose Gum, Molasses, Natural And Artificial Flavors, Potassium Sorbate (Preservative), Citric Acid, Polysorbate 60, Liquid Sugar (Natural Sugar, Water), Sodium Hexametaphosphate, Preservatives(Sodium Benzoate, Sorbic Acid), Caramel Color, Phosphoric Acid.
Now, here’s what’s in pure maple syrup:
Finally, use real butter.
The squash needs to be steamed rather than covered in water and boiled. I don’t use a steamer. Rather, I use a skillet or pot large enough to hold the chopped squash in a shallow layer. Add about an inch or so of water, bring to a boil, cover, and let it simmer until squash is tender. The trick is not to cover the squash in water because you don’t want the squash waterlogged. But don’t worry too much about cooking the squash. Even if you over boiled it, we can fix it.
If by chance, your squash is a little waterlogged, use the same technique I use for how to fix over boiled potatoes. Simply put the squash back into the skillet after draining out the water. Put the heat back on to about medium, and stir to evaporate the water. When stirring and you see little or no liquid on the bottom of the pan, it’s time to add the butter and maple syrup.
How to make Maple Butternut Squash…
- Steam the squash until tender.
- Stir in butter and maple syrup. That’s it.
If you like squash, you’ll love maple butternut squash.
Be happy, eat well.
If using pre-cut fresh squash, the prep time is 5 minutes. Add 10 minutes if peeling and cutting a fresh squash.
- 2 pounds butternut squash* peeled and cut into approx. 1” chunks
- 2 tablespoons butter
- 2 tablespoons pure maple syrup - more if you like it sweeter
- Pinch of sea salt or kosher salt
You will need a skillet or pot large enough for the squash to be in a shallow layer. Add the squash and enough water to come up about an inch from the bottom.
Bring to a boil and cook, covered, until squash is fork tender - about 12 - 15 minutes.
Drain squash and return to skillet over medium heat. Stir until most of the excess water is evaporated.
Remove from heat. Stir in butter and maple syrup. Mash using a potato mash until desired consistency.
Serve and enjoy.
*You can use pre-cut fresh or frozen squash.
This dish can be made 2 -3 days ahead and reheated.