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Maple Squash
Puree
- 3 1/2 pounds butternut squash -- peeled, seeded, and cut into
1-inch chunks
- 2 tablespoons margarine -- cut into pieces
- 2 tablespoons pure maple syrup -- (2 to 3)
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, the 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.
Serves 8
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