Butternut Squash And Carrot Puree With Maple Syrup

Butternut Squash And Carrot Puree With Maple Syrup
Butternut Squash And Carrot Puree With Maple Syrup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 4

    tablespoons butter - (1/4 stick)

  • 1

    onion chopped

  • 3

    carrots peeled, sliced thin

  • 1

    butternut squash - (3 1/2 lbs) peeled, seeded, and cut into 1/2" pieces

  • 1

    cup fresh orange juice

  • 3

    tablespoons pure maple syrup

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

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.) This recipe yields 6 to 8 servings.

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