 Pureed Butternut Squash with CinnamonThe secret to this recipe is roasting the squash, which intensifies its flavor. Maple syrup is used instead of sugar to add flavor and sweetness. Serve with turkey, ham or roast beef. Yield: 4 to 6 servings
Ingredients1-2 butternut squash, about 3 pounds total1/4 cup softened butter, divided Salt and pepper, to taste 1 tablespoon maple syrup 1/2 teaspoon ground cinnamon Salt and freshly ground pepper
MethodPreheat oven to 375 degrees. Cut the squash lengthwise and then into large chunks; remove the seeds and strings. Rub the insides with a tablespoon of softened butter; season with salt and pepper. Place on foil-lined roasting pan, skin side down. Bake for 30 minutes or until tender. Remove the squash from the oven, peel off skin and place in a food processor. Add the maple syrup, 2 tablespoons of butter and cinnamon. Puree until smooth. Season with salt and pepper to taste.
Serving SuggestionLaurent Miquel Nord Sud Viognier Estimated Prep Time: 30 minutes |
