Monday, November 7, 2011

Maple Butternut Squash Puree

3 1/2 pounds butternut squash, peeled, seeded and chopped into 1-inch pieces
1/4 cup maple syrup
2 Tbsp unsalted butter, cut into small cubes
1/2 tsp salt

Steam butternut squash in a large pot with steamer insert until tender, about 15-17 minutes. Reserve cooking liquid. Transfer squash to food processor, add syrup, butter and salt and blend. This with cooking liquid as desired.

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