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.
