Butternut Squash and Carrot Purée with Maple Syrup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Colorful and slightly sweet, this puree is perfect for Thanksgiving. Ingredients:
4 tablespoons (1/2 stick) butter |
1 onion, chopped |
3 carrots, peeled, thinly sliced |
1 3 1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces |
1 cup fresh orange juice |
3 tablespoons pure maple syrup |
Directions:
1. 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.)
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