Rating: 4.5 stars 4.2
55 Ratings
  • 5 star values: 26
  • 4 star values: 22
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1

Maple syrup is a uniquely North American sweetener. Here it adds just the right subtle flavor to a colorful puree of butternut squash. An equal amount of acorn squash can be beautifully substituted for butternut squash for a little variety.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Place squash halves, cut side up, on large baking sheet. bake until very tender, about 50 minutes. Remove from oven and cool slightly. Using large spoon, scoop out squash flesh and transfer to large bowl.

  • In a medium saucepan, melt butter over medium-low heat. Add chopped onion and ground nutmeg and saute until onion is tender and light brown, about 10 minutes. Transfer to bowl with squash. Add chicken broth and maple syrup.

  • Puree mixture in batches in processor until smooth. Season squash puree with salt and pepper. Return puree to same saucepan. Stir puree over medium heat until heated through. Transfer to bowl and serve.

Nutrition Facts

240 calories; protein 3g; carbohydrates 44.1g; fat 8.1g; cholesterol 20.8mg; sodium 147.2mg. Full Nutrition
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