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
- In a steamer set over boiling water steam the squash, covered, for 15 to 20 minutes, or until the squash is very tender.
- 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.
- 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