- Level: Easy
Ingredients
2 pounds butternut squash, peeled and coarsely chopped
8 ounces unsalted butter
1 cup heavy cream
1/2 cup Vermont Maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions
- Boil squash in lightly salted water until tender. Drain well, then puree together with butter, cream, syrup, cinnamon and nutmeg. Adjust seasoning. Heat through and serve.
