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Receta Butternut Squash And Carrot Puree With Maple Syrup
by Global Cookbook

Butternut Squash And Carrot Puree With Maple Syrup
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Ingredientes

  • 4 Tbsp. butter - (1/4 stick)
  • 1 x onion minced
  • 3 x carrots peeled, sliced thin
  • 1 x butternut squash - (3 1/2 lbs) peeled, seeded, and cut into 1/2" pcs
  • 1 c. fresh orange juice
  • 3 Tbsp. pure maple syrup Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. Heat 2 Tbsp. butter in large pot over medium heat. Add in onion and saute/fry till just tender, about 8 min. Stir in 1 Tbsp. butter. Add in carrots and saute/fry till coated with butter, about 1 minute. Stir in remaining 1 Tbsp. butter. Add in squash and saute/fry till beginning to soften, about 8 min.
  2. Pour orange juice over vegetables. Cover and simmer till vegetables are soft, about 25 min. Uncover and simmer till all liquid evaporates, about 5 min. Stir in maple syrup. Cold slightly.
  3. Working in batches, puree mix in processor till smooth. Season to taste with salt and pepper. Transfer to serving bowl. (Can be made 2 days ahead. Cover and chill. Stir over medium heat to rewarm.)
  4. This recipe yields 6 to 8 servings.
  5. Comments: Colorful and slightly sweet, this puree is perfect for Thanksgiving.