Maple butternut squash
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Butternut squash; (less than two pounds each) |
| Water | ||
| ½ | cup | Maple syrup |
| 6 | tablespoons | Butter |
| Chopped Parsley, garnish | ||
Directions
Cut each squash lengthwise in half; discard seeds. Then cut each half crosswise into slices about 1 inch thick; cut off peel. (It occurs to me that this might be easier to do after the next step.) In a 5 quart saucepan over high heat, in 1 inch boiling water, heat squash to boiling. Reduce heat to low; cover and simmer 15 minutes stirring occasionally, or until squash is fork-tender. Drain.
In large bowl, with mixer at low speed, beat squash, maple syrup, and butter until smooth, scraping bowl often with a rubber spatula.
Spoon into a warm bowl; sprinkle with parsley.
Collection of recipes from "Great Sysops of the World" from COOKFDN ops.
File
Related recipes
- Baked butternut squash
- Baked butternut squash **
- Baked butternut squash with apples and maple syrup
- Baked spiced butternut squash with apples and maple syrup
- Butternut squaash bake
- Butternut squash
- Butternut squash bake
- Butternut squash casserole
- Butternut squash puree
- Grill-roasted butternut squash
- Maple acorn squash
- Maple butternut squash - nsvhol
- Maple glazed acorn squash
- Maple squash puree
- Mashed potatoes and butternut squash
- Roasted butternut squash
- Sauteed butternut squash
- Spiced butternut squash
- Stuffed butternut squash
- Vermont maple-butternut squash