BUTTERNUT SQUASH PUREED WITH MAPLE SYRUP AND ORANGE ZEST (for eight)

3-1/2 pounds butternut squash, peeled, seeded and cut into 2 inch chunks

3 tablespoons maple syrup

1 teaspoon finely grated orange zest

3 tablespoons butter

salt and pepper to taste

1. In a steamer set over boiling water steam the squash, covered, for 15 to 20 minutes, or until the squash is very tender.
2. Reserve the steaming liquid and force the squash through a ricer or food mill set over a large bowl, or puree it in a food processor. Add the maple syrup and enough of the reserved steaming liquid to reach the desired consistency.
3. Heat butter in a small skillet, add orange zest and stir into the pureed squash along with salt and pepper to taste.

from Gourmet Magazine, November, 1993