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1 butternut squash
Preheat oven to 400°F.
Microwave whole butternut squash as follows: poke holes in it with a skewer so it doesn't burst. Microwave for 5 minutes on high. If it's big, turn it and do maybe 3 or 4 more minutes on high. At this point you can cut it easily.
Cut the squash in half and remove the seeds (a grapefruit spoon is great for this.) Cut each half into 4 long pieces. Place in a 13"x9" pan lined with heavy duty foil. Mix the syrup, water, cinnamon, sweetener and nutmeg. Brush the squash with this mixture and bake, basting often, until soft but brown on top. I do it about an hour or more, but it depends how you like it.
Poster's Notes:
Can also be made the fattening way with real maple syrup and butter instead of water, sugar instead of sweetener.
Posted by Judy Bart Kancigor
Nutritional Info Per Serving: N/A
1/2 cup no-sugar pancake syrup
3 tablespoons water
3 to 4 packets sweetener
1 tsp. cinnamon
Sprinkle nutmeg
The longer you do it however, the more the squash evaporates, and if you forget about it, as I often do, by the time the delicious aroma alerts you, the pieces are shriveled (but so sweet and yummy you tend to eat the whole thing so much for that diet!)