Maple-Butternut Puree

By Chez_Alexander

Instead of sweet potatoes, try equally starchy, carotene-rich butternut squash for your next mash. A food processor will get the mixture silky smooth. You can also change the profile by swapping maple syrup and fresh ginger for a little ground cinnamon and curry powder or minced fresh sage and grated Parmesan cheese.

Ingredients

• 4 cups cubed peeled butternut squash
• 2 tablespoons pure maple syrup
• 1 tablespoon unsalted butter
• 1 teaspoon grated peeled fresh ginger
• 5/8 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 grated garlic clove
• 4 teaspoons roasted unsalted pumpkin seed kernels

Preparation

Step 1

1. Bring a large saucepan filled with water to a boil. Add butternut squash; cook 10 minutes or until tender. Drain.

2. Place cubed peeled buttenut squash in a food processor with pure maple syrup, unsalted butter, grated peeled fresh ginger, kosher salt, black pepper, and grated garlic clove; process until smooth. Top with roasted unsalted pumpkin seed kernels.

Makes 4 servings.