Maple Squash Puree Recipes

MAPLE SQUASH PUREE

Steps:

• Put the frozen squash and water into a large saucepan. Cook over a high heat until the Cover and cook over a medium heat, stirring frequently, until squash is thawed, about 10 minutes.
• Whisk in the butter and maple syrup and season with salt, to taste.

MAPLE SQUASH PURéE

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

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.

MAPLE WALNUT SQUASH PUREE (DO AHEAD)

Steps:

• Cook the squash (in water) until tender (apprx 25 minutes), drain.
• Puree in a food processor until smooth.
• Blend in the butter, maple syrup, salt, pepper& nutmeg.
• Spoon into a shallow lightly greased baking dish (8 cup size) serve immediately or You may now refrigerate the casserol covered for up to 2 days or freeze for up to 2 weeks If you freeze the caaserole thaw in the fridge for 3 days before planning to serve it.
• Bake in 400F oven for 25 minutes Decorate with nuts and bake a further 10 minutes.

PUREED ACORN SQUASH WITH MAPLE SYRUP

Steps:

• Carefully cut the acorn squash in half lengthwise, and scrape out seeds.
• Place cut side down in a microwave-safe 10 inch glass pie plate, and add the water.
• Cover with microwave-safe plastic wrap and vent one side.
• Microwave on high power for 12 minutes, turning the dish a quarter turn twice, until the squash is tender when pierced with a fork.
• Let stand, covered for 5 minutes.
• Protecting your hand with a double thickness of paper toweling, spoon out the softened squash flesh and transfer to a food processor.
• Add the buttrer and maple syrup and process until the mixture is pureed.
• Season to taste with salt, and pepper, and serve immediately.