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Whipped Maple Butternut Squash

Smooth and buttery butternut squash is slow-roasted for a few hours with maple syrup and butter, then whipped to perfection and topped with more maple syrup. This elegant squash would be a perfect side dish for your Thanksgiving dinner! - See more at: https://wholeandheavenlyoven.com/?p=3661&preview=true#sthash.ovkzBwkJ.dpuf
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6 servings


  • 1 large butternut squash cut in half and seeded
  • 2 teaspoons butter
  • 2 tablespoons maple syrup
  • 2/3 cup water
  • Extra maple syrup for serving optional


  • Place butternut squash halves in a 13 x 9 in baking pan. Place 1 teaspoon butter in each squash cavity and drizzle each cavity with 1 tablespoon maple syrup. Carefully pour water around squash and cover loosely with foil.
  • Bake squash at 350F 1-1/2 to 2 hours until squash is soft and tender. Let stand until squash is cool enough to handle. Reserve melted butter and syrup mixture in a small bowl. Scoop flesh out of squash and place in a large bowl, discarding skins. With an electric beater, beat squash and reserved butter mixture on high speed until smooth, about 2-3 minutes. Serve butternut squash with additional maple syrup if desired.


Store butternut squash in refrigerator up to 3 days.