Puréed Butternut Squash
When are vegetables not like vegetables? When they taste DELICIOUS! Like this pureed butternut squash. Smooth, creamy, and flavored with maple syrup, cinnamon, butter, and heavy cream, you can eat this in place of mashed potatoes. We had this batch as a side to salmon, but I will absolutely make it again this week for Thanksgiving.
Don’t have a food processor? I only got one recently and, while it is amazingly useful, I am a little bit afraid of it. That blade! Anyway, you can use an immersion blender or a blender. Just watch your fingers!
Let me know if this dish makes an appearance at your house. Yum!
Puréed Butternut Squash
Recipe for creamy butternut squash with maple syrup and cinnamon
Ingredients
- 20 oz butternut squash cubed
- 4 tbsp butter
- 2 tbsp heavy cream
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
Instructions
- I would love to tell you how to prepare cubed butternut squash, but that is a giant pain, so I bought it cubed. I suggest doing the same.
- Fill a stock pot with water and 2 tsp of salt. Bring the water to a boil.
- Add the squash to the boiling water and let cook until it can be easily pierced with a fork, 10-12 minutes (check after 10!).
- Strain the squash and place it into the bowl of a food processor. If you don't have a food processor, you can use an immersion blender or a blender.
- Purée the squash, making it smooth.
- Cut the butter into cubes and add it to the squash.
- Add the heavy cream. Mix until the butter and cream are combined.
- Add the maple syrup and the cinnamon. Feel free to fiddle around with the amounts, but I was really happy with this flavor.
- Mix everything one last time so that everything is incorporated.
