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Pureed maple squash recipe

November 18, 2009

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Pureed maple squash

Serves 8

Begin with whole butternut squash. Halve and seed them, then roast them with nutmeg until they’re quite soft. Scoop out the flesh, add butter and cream, a drizzle of maple syrup and sprinkle of cinnamon, and you have a creamy, comforting, and quite pretty puree. If you want to make this dish with peeled and seeded squash, use 6 large halves and add a little water to the baking dish; roast for 45 minutes or until tender.

Olive oil (for the dish)
3 large unpeeled butternut squash
2 tablespoons olive oil
Salt and pepper, to taste
1/2 teaspoon grated nutmeg, or to taste
4 tablespoons butter, cut up
2/3 cup heavy cream or half-and-half
1/2 teaspoon ground cinnamon, or to taste
1/2 to 1 tablespoon maple syrup
1. Set the oven at 375 degrees. Lightly oil a 9-by-13-inch baking dish or roasting pan.

2. Halve the squash, remove the seeds and pulp and place in the dish or pan, cut sides up. Brush with olive oil and sprinkle generously with salt, pepper, and 1/4 teaspoon of the nutmeg. Roast the squash for 1 hour or until tender when pierced with a skewer.

3. Remove the pan from the oven and set aside to cool. With a spoon, scoop the flesh from the skins and transfer to a bowl.

4. With a fork, mash the squash and beat in the butter, cream, the remaining 1/4 teaspoon nutmeg, and cinnamon. Add 1/2 tablespoon of the maple syrup, taste for seasoning, and add the remaining 1/2 tablespoon if you like. Add more salt, pepper, nutmeg, or cinnamon. (To prepare ahead 1 day, cook and puree the squash; cover and refrigerate. Reheat in a saucepan over low heat, stirring often, until the mixture is hot.) Catherine Smart