Maple Nut Squash Puree
6 C. Butternut squash meat
1/2 c. butter
1/4 c. heavy cream (could probably subsitute milk here for lower fat version)
5 T. whole milk
2/3 c. maple syrup (could reduce for less sugar content)
1/4 t. cinammon
1/8 t. freshly grated nutmeg
1 t. salt and pepper
3/4 C. chopped pecans or walnuts.
Cut the peeled and seeded squash into small peices and boil for 20 minutes. Drain.
Puree squash in blender or mash by hand - 2 cups at a time.
Return to sacuepan and stir in remaining ingredients. Mix some chopped parsley in. Blend well.
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