Spiced Squash And Maple Purée Recipes

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MAPLE SQUASH PURéE



Maple Squash Purée image

Categories     Side     Steam     Thanksgiving     Squash     Maple Syrup     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 3

3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
2 tablespoons unsalted butter, cut into pieces
2 to 3 tablespoons pure maple syrup

Steps:

  • In a steamer set over boiling water steam the squash, covered, for 15 minutes, or until it is very tender. Reserve the steaming liquid and in a food processor purée the squash with the butter, the maple syrup, and enough of the reserved steaming liquid to reach the desired consistency. Season the squash purée with salt and pepper. The squash purée may be made 3 days in advance, kept covered and chilled, and reheated, adding additional water as needed.

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.

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