Maple Butternut Squash

Taste of Home Simply Tempting, p. 12

1 medium butternut squash

1 cup maple syrup

2 tablespoons raisins

1 tablespoon butter, melted

½ teaspoon ground cardamom

½ ground allspice

Cut squash in half lengthwise; discard seeds. 

Butternut squashes are a lot like pumpkins inside, except they're much tidier about their seeds and much easier to clean out.

Place cut side down in a microwave-safe dish; and ½ in. of hot water. Microwave, uncovered, on high for 12-14 minutes or until crisp-tender.

I've never had anything in the microwave so long before! 

Meanwhile, in a small bowl, combine the syrup, raisins, butter, cardamom and allspice; set aside. When squash is cool enough to handle, remove rind and cut into 1-in. pieces. 

If it's done enough, the rind should just peel right off. (But it's still more efficient to go at it with a knife.)

Place in a 13-in. x 9-in. baking dish. Drizzle with syrup mixture.

Make sure all the pieces are someplace where they can soak in that delicious drizzle. 

Cover and bake at 350F for 20 minutes. Uncover; bake 10-15 minutes longer or until the squash is tender. Serve with a slotted spoon. 

It's a great side dish, but it's also a nice little dinner by itself if you eat it with some bread so you can sop up that extra sauce!

My Rating: 5/5 "Fall food at its best. So many of my favorite things are here: maple syrup, cardamom, substantial veggies... Great stuff. I really could not have been happier with it!"