Almond Maple Squash Recipe
"Squash Recipes Online"

2 medium butternut squash (about 2 1/2 lbs. total)

Salt

5-6 T. butter

3/4 C. maple syrup

1/2 C. toasted slivered almonds

Cut squashes in half, cutting just between the long neck and the "bowl" of the squash in order to remove seeds easily. Remove seeds and place, cut sides down, on greased cookie sheet in preheated 325� F. oven. When the squash is soft to the touch (about 45 minutes), remove from oven and allow to cool.

When cool, spoon pulp out of shell. Add butter and mash until smooth.

Stir in syrup and turned into a greased glass baking dish. Sprinkle with almonds. Bake, uncovered, at 350� F. for 20 minutes or until heated through.