Butternut Squash And Carrot Puree With Maple Syrup Recipes

BUTTERNUT SQUASH AND CARROT PURéE WITH MAPLE SYRUP

Steps:

• Melt 2 tablespoons butter in large pot over medium heat. Add onion and sauté until just tender, about 8 minutes. Stir in 1 tablespoon butter. Add carrots and sauté until coated with butter, about 1 minute. Stir in remaining 1 tablespoon butter. Add squash and sauté until beginning to soften, about 8 minutes. Pour orange juice over vegetables. Cover and simmer until vegetables are soft, about 25 minutes. Uncover and simmer until all liquid evaporates, about 5 minutes. Stir in maple syrup. Cool slightly. Working in batches, puree mixture in processor until smooth. Season to taste with salt and pepper. Transfer to serving bowl. (Can be made 2 days ahead. Cover and refrigerate. Stir over medium heat to rewarm.)

MAPLE SQUASH PUREE

Steps:

• Put the frozen squash and water into a large saucepan. Cook over a high heat until the Cover and cook over a medium heat, stirring frequently, until squash is thawed, about 10 minutes.
• Whisk in the butter and maple syrup and season with salt, to taste.

BUTTERNUT SQUASH AND CARROT PUREE WITH MAPLE SYRUP

Steps:

• Melt 2 tablespoons butter in large pot over medium heat.
• Add onion and sauté until just tender, about 8 minutes.
• Stir in 1 tablespoon butter. Add carrots and sauté until coated with butter, about 1 minute.
• Stir in remaining 1 tablespoon butter. Add squash and sauté until beginning to soften, about 8 minutes.
• Pour orange juice over vegetables. Cover and simmer until vegetables are soft, about 25 minutes.
• Uncover and simmer until all liquid evaporates, about 5 minutes.
• Stir in maple syrup. Cool slightly.
• Working in batches, puree mixture in processor until smooth. Season to taste with salt and pepper.
• Transfer to serving bowl.
• (Can be made 2 days ahead. Cover and refrigerate. Stir over medium heat to rewarm.).

MAPLE SQUASH PURéE

Steps:

• Simmer squash in water with 1 teaspoon salt in a 5-quart pot (water will not cover squash), covered, until squash is very tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain squash in a colander.
• Purée squash, syrup, and butter in batches in a food processor until smooth, adding reserved cooking liquid if purée is too thick. Transfer to a serving bowl and stir in pepper and remaining 3/4 teaspoon salt.
• Variations:
• • Add crumbled bacon: Cook 6 bacon slices in a 12-inch heavy skillet over moderate heat until crisp. Transfer bacon to paper towels to drain, then crumble and sprinkle over purée.
• • Add 1 teaspoon finely grated peeled fresh ginger to purée along with pepper and salt.