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Recipes

Butternut Squash and Carrot Puree with Maple Syrup

By Jeanne Thiel KelleyPhotography by Mark Thomas

4.0

(1)

Recipe information

  • Yield

    6 to 8 Servings

Ingredients

4

tablespoons (1/4 stick) butter

1

onion, chopped

3

carrots, peeled, thinly sliced

1

3 1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces

1

cup fresh orange juice

3

tablespoons pure maple syrup

Need to make a substitution?

Preparation

  1. Melt 2 tablespoons butter in large pot over medium heat. Add onion and sauté until just tender, about 8 minutes. Stir in 1 tablespoon butter. Add carrots and sauté until coated with butter, about 1 minute. Stir in remaining 1 tablespoon butter. Add squash and sauté until beginning to soften, about 8 minutes. Pour orange juice over vegetables. Cover and simmer until vegetables are soft, about 25 minutes. Uncover and simmer until all liquid evaporates, about 5 minutes. Stir in maple syrup. Cool slightly. Working in batches, puree mixture in processor until smooth. Season to taste with salt and pepper. Transfer to serving bowl. DO AHEAD Can be made 2 days ahead. Cover and refrigerate. Stir over medium heat to rewarm.

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