Maple Squash Puree

1. 1

   In a steamer set over boiling water steam the squash, covered, for 15 minutes, or until it is very tender.

2. 2

   Reserve the steaming liquid and in a food processor puree the squash with the butter, the maple syrup, and enough of the reserved steaming liquid to reach the desired consistency.

3. 3

   Season the squash puree with salt and pepper.

4. 4

   The squash puree may be made 3 days in advance, kept covered and chilled, and reheated, adding additional water as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.