Maple Squash Puree
- 2 (12-ounce) packages frozen cooked butternut squash or winter squash
- 1/3 cup water
- 1 tablespoon butter
- 2 tablespoons maple syrup
Put the frozen squash and water into a large saucepan. Cover and cook over a medium heat, stirring frequently, until squash is thawed, about 10 minutes.
Whisk in the butter and maple syrup and season with salt, to taste.
2007 Ellie Krieger, All Rights Reserved