Maple Butternut Squash Puree Lactose Free Recipes

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MAPLE SQUASH PURéE



Maple Squash Purée image

Categories     Food Processor     Side     Thanksgiving     Vegetarian     Butternut Squash     Fall     Healthy     Maple Syrup     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 6

5 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (10 cups)
2 cups water
1 3/4 teaspoons salt
1/3 cup pure maple syrup
3 tablespoons unsalted butter, cut into tablespoon pieces
1/2 teaspoon black pepper

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.

ORANGE AND MAPLE ROASTED BUTTERNUT SQUASH



Orange and Maple Roasted Butternut Squash image

Glaze thinly sliced, roasted butternut squash with maple syrup and fresh orange, and add a sprinkle of parsley to finish.

Provided by Food Network Kitchen

Time 1h30m

Yield 6

Number Of Ingredients 6

1 butternut squash (about 2 1/2 pounds), peeled, halved, seeded and thinly sliced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons pure maple syrup
Zest and juice of 1 orange
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 350 degrees F. Toss the squash with the oil and a generous pinch each of salt and pepper in a large bowl. Tile the squash slices in a 9-by-13-inch baking dish, overlapping the pieces. Stir the maple syrup, orange zest and juice together in a small bowl and pour over the squash.
  • Cover with foil and bake 30 minutes. Uncover and continue to bake until the squash is tender and the top begins to brown, 30 to 40 minutes more. Scatter the parsley over the top.

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