Butternut Squash Puree

By Diherbert

Ingredients

• 1 whole Butternut Squash
• 2 Tablespoons (to 4 Tablespoons) Maple Syrup
• 1/2 stick Butter
• 1 dash Salt

Details

Servings 4
Preparation time 30mins
Cooking time 60mins
Adapted from thepioneerwoman.com

Preparation

Step 1

Start by slicing one butternut squash clean in half. Scrape out the seed and membranes with a spoon. Place both halves, face down, on a baking sheet and pour a little water into the pan, about a cup. Bake in a 350-degree oven for about 30 minutes or until the squash is fork tender. Remove from the oven.

Cut ½ stick of butter into pieces and throw into a mixing bowl. With a spoon, begin scraping out the flesh of the squash from the skin and place in the bowl on top of the butter. Don’t miss a scrap of it!

Add 2 to 4 tablespoons of pure maple syrup. With a potato masher, mash the squash until the large chunks are gone. Add a dash of salt. Place this mixture into your blender or food processor and give it a whir until it’s pureed.