Maple-Al­mond But­ter­nut Squash

This heartwarming side dish is easy to pre­pare, mak­ing it a good choice for any week­night, es­pe­cially when it’s chilly.

Farm & Ranch Living - - IN SEASON - SUB­MIT­TED BY JUDY LAW­SON

PREP: 20 min. •

IN­GRE­DI­ENTS

COOK: 5¼ hours • ½ cup maple syrup

½ cup but­ter, melted

4 gar­lic cloves, minced

1 tsp. salt

½ tsp. pepper

1 medium but­ter­nut squash (about 4 lbs.), peeled and cut into 2-in. pieces

½ cup heavy whip­ping cream

¼ cup sliced al­monds ¼ cup shred­ded Parme­san cheese MAKES: 10 serv­ings

DI­REC­TIONS

1. Mix the first five in­gre­di­ents. Place squash in a 4-qt. slow cooker; toss with syrup mix­ture. Cook, cov­ered, un­til squash is ten­der, 5-6 hours.

2. Stir in cream; cook, cov­ered, on low un­til heated through, 15-30 min­utes. Top with al­monds and cheese.

PER SERV­ING: 270 cal., 16g fat (9g sat. fat), 42mg chol., 357mg sod., 33g carb. (15g sug­ars, 7g fiber), 4g pro.

Look for squash that feel heavy for their size and have hard, deep-col­ored rinds free of blem­ishes.

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