Maple Buttered Squash

Preparation info

  • Difficulty


  • Makes

    4 to 6


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Country cooking at its best—squash flavored with butter and maple syrup


  • 1 (3 to 3½ lb.) Hubbard squash
  • 2 tblsp. maple syrup
  • 2 tblsp. butter or regular margarine
  • 1 tsp. salt
  • Dash pepper
  • Chopped chives or green onion


  • Cut squash in large pieces; place in large baking pan. Cover with foil and bake in moderate oven (350°) about 1¼ hours, or until squash is tender.
  • Scoop out pulp and put through a sieve. Stir in syrup, butter, salt and pepper. If mixture is thin, simmer gently to reduce moisture. Otherwise, heat just to boiling; turn into serving dish and garnish with chopped chives.