Maple Squash Puree

Ingredients:

5 lb. butternut squash, peeled, seeded and cut into 1 inch pieces
1/3 c. brown sugar
2 c. water
1 3/4 tsp salt
2 Tbsp. Maple Balsamic
3 Tbsp. unsalted butter, in pieces
1/2 tsp. black pepper
Roasted Pumpkin Seed Oil

Instructions:

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.

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

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

Transfer to a serving bowl and stir in pepper and remaining 3/4 teaspoon salt. Before serving, drizzle with Roasted Pumpkin Seed Oil.

Tested in Fall Harvest cooking class

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