Maple Squash Puree

Name: Maple Squash Puree
Ingredients: 3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks; 2 tablespoons unsalted butter, cut into pieces; 2 to 3 tablespoons pure maple syrup

3 ingredients

4 steps

Ingredients

3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
2 tablespoons unsalted butter, cut into pieces
2 to 3 tablespoons pure maple syrup

Directions

1

In a steamer set over boiling water steam the squash, covered, for 15 minutes, or until it is very tender.
2

Reserve the steaming liquid and in a food processor puree the squash with the butter, the maple syrup, and enough of the reserved steaming liquid to reach the desired consistency.
3

Season the squash puree with salt and pepper.
4

The squash puree may be made 3 days in advance, kept covered and chilled, and reheated, adding additional water as needed.