Maple Butternut Squash Purée

Maple Butternut Squash Purée

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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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