1 of 3 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (298g) Recipe makes 4 servings |
||
| Calories 205 | ||
| Calories from Fat 54 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.1g | 9% | |
| Saturated Fat 3.8g | 18% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 345mg | 14% | |
| Potassium 1027mg | 29% | |
| Total Carbohydrate 40.1g | 13% | |
| Dietary Fiber 5.8g | 23% | |
| Sugars 12.9g | ||
| Protein 2.9g | 5% | |
Boston Market Butternut Squash
By: Marie
Mar 1, 2005
This is a wonderful clone recipe.
SERVES 4
Ingredients
- 1 medium butternut squash
- 2 tablespoons melted butter
- 2 tablespoons light brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/8 teaspoon black pepper
Directions
1
Cut squash into quarters and remove the seeds and skin.2
Cut squash into 1" pieces, then place on steamer rack in a large saucepan over boiling water and cover.3
Steam for 30 minutes or until tender.4
When squash is done, mash with potato masher until smooth in a large bowl.5
Add remaining ingredients and continue mashing.6
Let squash rest for at least 10 minutes to let flavors develop.7
Can be reheated in microwave before serving, if necessary.
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- Course > Side Dishes
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- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Cookin'Diva
On Oct 14, 2009
I enjoyed squash this week in a lovely Vermont restaurant and thought this recipe would replicate the flavors. It was very close to the restaurant dish and very good! The next time, I plan to ROAST the squash rather than steaming because I thought the squash was a bit runny due to steaming. Also, use a standard vegetable peeler to remove the skin prior to steaming or roasting. It's easiest to remove the skin when the squash is WHOLE rather than cut in half.
From: MixingItAllUp
On Nov 19, 2008
Delicious squash, and we loved the flavors from the spices. This is the way I plan to make our squash for the holidays we liked it so well!
From: justcallmejulie
On Mar 9, 2005
I cut in quarters, removed the seeds and steamed with the skin on - it slipped right off when it was done. Yep, it tastes just like Boston Market. YUM!
From: CountryLady
On Mar 19, 2005
I've never been to Boston Market so I can't compare but this was delicious! The spice combo is a refreshing change from the sweetness of most squash recipes. I left the skinning until after the steaming but will not do that again as it was too hot for my fingers. Thanx for another winner Marie!
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