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.
PREP: 20 min. •
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
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.