Maple Blue Butternut Squash

http://www.mnaging.org/pdf/SMP_Cookbook_printer_friendly.pdf Maple Blue Butternut Squash 1 (3 lb.) butternut squash 1 tbsp. unsalted butter 2 tbsp. brown sugar 1 tsp. kosher salt ¼ tsp. Rainbow Blend Peppercorns, finely crushed ½ cup Blue Cheese Crumbles, divided ¼ cup 100% Pure Maple Syrup, divided Cut 1" slit in squash; microwave (HIGH) to soften skin (about 4 min.). Cut ends off squash; remove skin. Cut in half; scoop out seeds. Cut squash into ½" cubes (about 4 cups). In large skillet, melt butter over medium heat; stir in brown sugar until dissolved (about 2 min.). Add squash cubes, salt and pepper; cook over medium-high heat, stirring occasionally, until lightly browned on edges (10-12 min.). Divide squash among four individual ribbed ramekins; top with cheese and maple syrup. Preheat broiler; broil squash 6" from heat source until cheese is melted (about 2 min.). Serve immediately. Serves 4