Recipe - Vermont Maple Cinnamon Swirls

2 One half pound Butternut squash; peeled,
seeded and cut into 1inch
chunks
One half cup Butter; (1 stick)
One fourth cup Maple syrup
Three fourths teaspoon Ground cinnamon
One fourth teaspoon Ground nutmeg

Place squash in 1One half qt. microwavesafe oven dish. Add One half c. water.
Cover. Cook on high (100% power) for 10 to 13 minutes or until squash is
tender; drain well. Melt butter in small saucepan over low heat; add syrup,
cinnamon and nutmeg. Transfer squash to mixer or food processor. Add butter
and beat on low speed until mashed. Serve warm. Makes 6 servings. Note: For
a less smooth texture, squash can be mashed with a potato masher. Formatted
by Lynn Thomas dcqp82a@prodigy. com. Recipe from Susan Micko (AGER49C)
Source: American Dairy Association and Dairy Council Inc. Lynn's notes:
Made this to go along with Cheese Stuffed Chicken. A wonderful dish that's
not too sweet. Would be good for the holidays.

Recipe by: American Dairy Association

Posted to TNT Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Oct 21, 1997