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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Maple squash is a time-honored Thanksgiving staple, but there are plenty of other ways to go with butternut. See our variations, below, for a few ideas. Active time: 30 min Start to finish: 45 min Ingredients:
5 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (10 cups) |
2 cups water |
1 3/4 teaspoons salt |
1/3 cup pure maple syrup |
3 tablespoons unsalted butter, cut into tablespoon pieces |
1/2 teaspoon black pepper |
Directions:
1. Simmer squash in water with 1 teaspoon salt in a 5-quart pot (water will not cover squash), covered, until squash is very tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain squash in a colander.
2. Purée squash, syrup, and butter in batches in a food processor until smooth, adding reserved cooking liquid if purée is too thick. Transfer to a serving bowl and stir in pepper and remaining 3/4 teaspoon salt.
3. Variations: Add crumbled bacon: Cook 6 bacon slices in a 12-inch heavy skillet over moderate heat until crisp. Transfer bacon to paper towels to drain, then crumble and sprinkle over purée.
4. Add 1 teaspoon finely grated peeled fresh ginger to purée along with pepper and salt.
5. Cooks' note: ·Add crumbled bacon: Cook 6 bacon slices in a 12-inch heavy skillet over moderate heat until crisp. Transfer bacon to paper towels to drain, then crumble and sprinkle over purée. ·Add 1 teaspoon finely grated peeled fresh ginger to purée along with pepper and salt.
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