Butternut Squash And Carrot Pure With Maple Syrup Best Recipes

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BUTTERNUT SQUASH AND CARROT PURéE WITH MAPLE SYRUP

Aug 20, 2004



Butternut Squash and Carrot Purée with Maple Syrup image

Categories     Sauté     Thanksgiving     Vegetarian     Orange     Carrot     Butternut Squash     Fall     Maple Syrup     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 6

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

Steps:

  • 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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