Maple squash puree
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Butternut squash, peeled, seeded, and cut into 1-inch chunks |
| 2 | tablespoons | Unsalted butter, cut into pieces |
| 2 | tablespoons | Pure maple syrup (up to 3) |
Directions
In a steamer set over boiling water steam the squash, covered, for 15 minutes, or until it is very tender. Reserve the steaming liquid and in a food processor puree the squash with the butter, maple syrup, and enough of the reserved steaming liquid to reach the desired consistency. Season the squash puree with salt and pepper. The squash puree may be made 3 days in advance, kept covered and chilled, and reheated, adding additional water as needed.
Yield: 8 serving
Posted to MC-Recipe Digest V1 #324 Recipe by: COOKING LIVE SHOW #CL8767 From: "Angele and Jon Freeman" <jfreeman@...> Date: Sun, 1 Dec 1996 14:39:49 -0500
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