Maple Butternut Squash Purée

May 28, 2009

Adapted from Barbecue Secrets Deluxe, by Ron Shewchuk (I boosted the maple syrup and cut back on the butter! And omitted the parsley garnish. I hardly ever garnish at home!)

Ingredients

2 butternut squashes, peeled, seeded and cut into 1" chunks

6 carrots, peeled and cut into chunks

1 tsp. ground ginger (or 1 Tbsp. grated fresh)

1 Tbsp. pure maple syrup

2 Tbsp. each butter and canola or olive oil

salt and pepper

Directions

1Put the squash and carrots into a steamer basket in a large pot, or just into the pot with a couple inches of water; bring to a boil, cover and steam for about 30 minutes, until very tender. Transfer to a bowl, add everything else, and mash with a potato masher until smooth. Transfer to a food processor or use a hand-held immersion blender (oh yes - mine is a Phillips "Billy"! I love it. I used a fancy-looking big chrome industrial one the other day and it was crap in comparison) and puree until smooth. Add a bit of hot water if it's too thick. Serve hot, or chill and reheat later. Serves 6.

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