Maple Squash Puree

Name: Maple Squash Puree
Ingredients: 5 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (10 cups); 2 cups water; 1 3/4 teaspoons salt; 1/3 cup pure maple syrup; 3 tablespoons unsalted butter, cut into tablespoon pieces; 1/2 teaspoon black pepper

6 ingredients

7 steps

Ingredients

5 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (10 cups)
2 cups water
1 3/4 teaspoons salt
1/3 cup pure maple syrup
3 tablespoons unsalted butter, cut into tablespoon pieces
1/2 teaspoon black pepper

Directions

1

Simmer squash in water with 1 teaspoon salt in a 5-quart pot (water will not cover squash), covered, until squash is very tender, about 15 minutes.
2

Reserve 1/2 cup cooking liquid, then drain squash in a colander.
3

Puree squash, syrup, and butter in batches in a food processor until smooth, adding reserved cooking liquid if puree is too thick.
4

Transfer to a serving bowl and stir in pepper and remaining 3/4 teaspoon salt.
5

Add crumbled bacon: Cook 6 bacon slices in a 12-inch heavy skillet over moderate heat until crisp.
6

Transfer bacon to paper towels to drain, then crumble and sprinkle over puree.
7

Add 1 teaspoon finely grated peeled fresh ginger to puree along with pepper and salt.