Prep 8 mins
Cook 10 mins
Nice easy veggie dish that can be done ahead and reheated in the microwave. This can also be baked in a 400°F oven for 45 minutes instead of microwaved.
- Halve squash and discard seeds.
- Cook, covered with plastic wrap, in microwave on high for 5 to 8 minutes until cooked and tender Cool slightly, scoop flesh into a bowl.
- Mash slightly with a fork.
- Add syrup, ginger and salt and pepper to taste.
I enjoy finding a recipe that has just a few simple ingredients yet tastes so good. This one is a real treasure, Tebo. I loved the maple/ginger flavor. Went very well with the butternut squash. Tasted even better the next day. Thanks for posting this one.
Great "Do Ahead" recipe - I got everything ready in the AM and popped it in the oven 30 minutes before dinner. The ginger/ maple syrup gives the squash a nice flavor .It is not sweet I used an Acorn squash - super Thanks Tebo — posted Oct 27, 2003, Added comments 14 July 04 I made this again with butternut squash -it was a super hot day, no microwave so I peeled, seeded & cubed the squash steamed it until fork tender then followed the recipe. Again did it in the AM, popped it in the toaster oven 25 minutes before dinner -easy & no heat Thanks again Tebo
Nice flavour -- I really liked this. I baked the squash in the oven rather than microwaving it. Very simple to make. The only thing I would change would perhaps to be to use just a little less ginger next time.