Spiced Squash and Maple Purée
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1/4 teaspoon ground nutmeg
- 1/3 cup pure maple syrup
- 1/2 cup finely chopped onion
- 1/4 cup (1/2 stick) butter
- 2 medium butternut or acorn squash (about 3 1/2 pounds), halved, seeded
- Carbohydrate 34 g(11%)
- Cholesterol 21 mg(7%)
- Fat 8 g(12%)
- Fiber 3 g(13%)
- Protein 2 g(4%)
- Saturated Fat 5 g(25%)
- Sodium 87 mg(4%)
- Calories 201
Preparation Preheat oven to 400°F. Place squash halves, cut side up, on large baking sheet. bake until very tender, about 50 minutes. Remove from oven and cool slightly. Using large spoon, scoop out squash flesh and transfer to large bowl. Melt butter in heavy medium saucepan over medium-low heat. Add chopped onion and ground nutmeg and sauté until onion is tender and light brown, about 10 minutes. Transfer to bowl with squash. Add chicken broth and maple syrup. Puree mixture in batches in processor until smooth, occasionally scraping down sides of bowl. Season squash puree with salt and pepper. Return puree to same saucepan. (Can be prepared 4 hours ahead. Cover and let stand at room temperature.) Stir puree over medium heat until heated through. Transfer to bowl and serve.
Preparation Preheat oven to 400°F. Place squash halves, cut side up, on large baking sheet. bake until very tender, about 50 minutes. Remove from oven and cool slightly. Using large spoon, scoop out squash flesh and transfer to large bowl. Melt butter in heavy medium saucepan over medium-low heat. Add chopped onion and ground nutmeg and sauté until onion is tender and light brown, about 10 minutes. Transfer to bowl with squash. Add chicken broth and maple syrup. Puree mixture in batches in processor until smooth, occasionally scraping down sides of bowl. Season squash puree with salt and pepper. Return puree to same saucepan. (Can be prepared 4 hours ahead. Cover and let stand at room temperature.) Stir puree over medium heat until heated through. Transfer to bowl and serve.
