Maple Butternut Squash

Here is a Vermont twist on mashed butternut squash. Enjoy!

Maple Butternut Squash

Ingredients:

• 1 (3pound) butternut squash
• 1/4 cup butter
• 1/4 cup Vermont maple syrup
• 1/2 teaspoon salt
• pinch of pepper, cinnamon and nutmeg

Directions:

1. Peel and cut squash into cubes.
2. Place in saucepan and fill with enough cold water to cover squash plus one inch. (You can do this the night before and refrigerate.)
3. Add a pinch of salt, and bring to a boil.
4. Cook 20-25 minutes until tender (but not falling apart)
5. Drain squash and return to pot briefly to dry out water.
6. Mash to desired consistency.
7. Add butter, syrup, salt and pepper, cinnamon and nutmeg, then mix well and serve.