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Butternut Squash Purée

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Cook Taste Eat
Related tags
sides nut free vegetarian hanukkah
Nutrition per serving    (USDA % daily values)
CAL
357
FAT
39%
CHOL
15%
SOD
88%

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Ingredients for 4 servings

4 lbs. butternut squash (2 small or 1 large squash)

4 tablespoons butter, softened

¼ cup maple syrup

2 teaspoons salt, plus more for seasoning

Kosher salt

Pepper

Preparation

1.

Heat oven to 400°F.

2.

Cut squash in half. Scoop out seeds and reserve if you would like to save to make roasted seeds. If not, discard seeds. Mix butter and maple syrup together in a small bowl. Brush or rub the cut sides of the squash with butter mixture. Season with a sprinkle of salt and pepper.

3.

Place on sheet pan, cut side up, and roast in oven for 45 minutes to 1 hour or until flesh is easily pierced with a fork. Remove from oven and let cool.

4.

Using a large spoon, scoop out flesh and place into blender. Blend until completely smooth. Note: The roasted squash should be soft enough to purée on it’s own. But if you have to, add 1 tablespoon of water at a time, blending in between, to achieve a smooth consistency.

5.

Re-season with salt and pepper to taste. Reserve 1 cup of purée for the risotto and the rest for plating.

View instructions at
Cook Taste Eat

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