Pureed Butternut Squash


4 medium butternut squash

Olive oil

4 cloves garlic, unpeeled

4 Tbsp. maple syrup

4 Tbsp. unsalted butter

Salt and pepper

Directions: Preheat oven 350º. Cut off the stem and split each swuash in half from top to bottem. With a pastry brush, paint a light coating of olive oil. Place the sqaush, cut side down, in a roasting pan containing 1 cup of water. Sprinkle the unpeeled garlic cloves around the pan. Bake in the oven for 1 hour oruntil the squash is quite soft. When the squash are done, scoop out the their seeds and discard. With a spoon, scoop the pulp into the bowl of a food processor or and electric mixer. Squeeze the garlic cloves out of their skins into the squash. Add the maple syrup and butter and puree. Add salt and pepper to taste and serve.

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