Photo: Maple Squash Puree Recipe
Ingredients
- 2 (12-ounce) packages frozen cooked butternut squash or winter squash
- 1/3 cup water
- 1 tablespoon butter
- 2 tablespoons maple syrup
- Salt
Directions
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.
Per Serving: Calories: 149; Total Fat: 3 grams; Saturated Fat: 2 grams; Protein: 3 grams; Total carbohydrates: 31 grams; Sugar: 11 grams; Fiber: 2 grams; Cholesterol: 8 milligrams; Sodium: 125 milligrams
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By Chef #1122759
Aliso Viejo, CA
on May 01, 2011
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Very good and very easy! I added the recommended amount of water, but then simmered until it evaporated. Next time I will try without any added water. I also added some freshly grated nutmeg and used pure maple syrup, not "maple flavored" pancake syrup. Perhaps the reviewer who stated they couldn't taste the syrup didn't use the real thing? This recipe is a keeper.
By Laura2525
Baltimore, MD
on January 24, 2011
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This was ok, but mine ended up too thin like baby food. I would add less water next time. I really couldn't taste the syrup either. It wasn't bad, just not exciting.
By tnoble5
San Francisco, CA
on December 24, 2009
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This is such an easy, healthy and tasty side dish! It is my go to for weekday dinners as well as the holidays.
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