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Butternut Squash and Carrot Purée with Maple Syrup recipe | Epic
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Brief Description
Squash puree
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Main Ingredient
Squash, carrots
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Category: Vegetables
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Can be made 2 days ahead. Cover and refrigerate. Stir over medium heat to rewarm.
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Posted By: gardner.marilyn
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Posted On: Jul 01, 2020
Number of Servings:
Ingredients:
- 4 tablespoons - (1/2 stick) butter
- 1 - onion, chopped
- 3 - carrots, peeled, thinly sliced
- 1 - 3 1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces
- 1 - cup fresh orange juice
- 3 tablespoons - pure maple syrup
Directions:
Melt 2 tablespoons butter in large pot over medium heat. Add onion and sauté until just tender, about 8 minutes. Stir in 1 tablespoon butter. Add carrots and sauté until coated with butter, about 1 minute. Stir in remaining 1 tablespoon butter. Add squash and sauté until beginning to soften, about 8 minutes. Pour orange juice over vegetables. Cover and simmer until vegetables are soft, about 25 minutes. Uncover and simmer until all liquid evaporates, about 5 minutes. Stir in maple syrup. Cool slightly. Working in batches, puree mixture in processor until smooth. Season to taste with salt and pepper. Transfer to serving bowl. (Can be made 2 days ahead. Cover and refrigerate. Stir over medium heat to rewarm.)
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