Each spring, as the days grow warmer, maple producers prepare for one of Mother Nature's sweetest gifts -- maple sap. It is gathered from the sugar maple tree and boiled down to syrup at 104°C.

On average, 40 litres of maple sap are needed to produce one litre of pure maple syrup. Maple syrup, a natural sweetener, is as Canadian as the Maple Leaf. Canada produces almost 75 per cent of the world's output. Here in Nova Scotia, the potential for increased production is substantial, as only ten per cent of the good sugar maple stands in the province are being tapped.

Tap into the naturally sweet, spring-time taste of pure maple syrup with the following recipe:

Maple Squash

3 lb winter squash
3 tbsp butter
1/3 cup pure maple syrup
1/2 tsp salt

Cut squash in half and bake until tender. (Do not remove the skin.)
Scoop out the pulp. Add butter, salt and maple syrup. Beat well and place in a greased casserole dish. Bake at 350° for 40-45 minutes.

For more information, contact:

Maple Producers Association of Nova Scotia
www.novascotiamaplesyrup.com