Ingredients:5 lb. butternut squash, peeled, seeded and cut into 1 inch pieces
1/3 c. brown sugar
1 3/4 tsp. salt
2 Tbsp. Maple Balsamic
3 Tbsp. unsalted butter, in pieces
1/2 tsp. black pepper
Roasted Pumpkin Seed Oil to finish
Simmer squash in water with 1 teaspoon salt in a 5-quart pot (water will not cover squash), covered, until squash is tender, about 15 minutes. Dress drained squash with salt, Maple Balsamic, brown sugar, butter and pepper - stirring gently to coat. Finish with a drizzle of the Roasted Pumpkin Seed Oil.
--Alternatively, puree in batches in a food processor until smooth, adding reserved cooking liquid if puree is too thick.--
Tested in Fall Harvest cooking class
