The Pioneer Woman Tasty Kitchen
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Butternut Squash Puree

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Butternut squash is so good for you, it’s insane. The taste of this impossibly smooth, beautifully mild dish will make your eyes roll back in your head! Delicious doesn’t even begin to describe it.

Ingredients

  • 1 whole Butternut Squash
  • 2 Tablespoons (to 4 Tablespoons) Maple Syrup
  • ½ sticks Butter
  • 1 dash Salt

Preparation

Start by slicing one butternut squash clean in half. Scrape out the seed and membranes with a spoon. Place both halves, face down, on a baking sheet and pour a little water into the pan, about a cup. Bake in a 350-degree oven for about 30 minutes or until the squash is fork tender. Remove from the oven.

Cut ½ stick of butter into pieces and throw into a mixing bowl. With a spoon, begin scraping out the flesh of the squash from the skin and place in the bowl on top of the butter. Don’t miss a scrap of it!

Add 2 to 4 tablespoons of pure maple syrup. With a potato masher, mash the squash until the large chunks are gone. Add a dash of salt. Place this mixture into your blender or food processor and give it a whir until it’s pureed.

3 Comments

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Stacy Makes Cents on 1.15.2010

DELICIOUS!!!!!!

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dessmith on 12.2.2009

Followed this to the t! Smooth and delicious.

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colmom on 12.1.2009

Don’t you hate it when people review a recipe and say they changed this quantity and that ingredient? But, unfortunately, that is what I did.

I did not have any butternut squash on hand. In fact my garden this year gave me no winter squashes! But what I did have was a cooked jack-o-lantern pumpkin. So I used it instead of the squash.

This is a wonderful dish!! Just a hint of the maple flavor and sweetness along with the rich butter flavor. It was a hit and I intend to use up more of that pumpkin to make this again, soon!

2 Reviews

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greeleygirl on 11.3.2011

I’m embarrassed to admit that this fall is the first time I’ve ever tried butternut squash. I first made a soup, fell in love, and have moved on. This puree is so simple and rich! I’m hard pressed to decide if it should be a dessert type food or a side dish type food. I’m thinking both! At least that’s what happened when I made it: Ate it as a side dish, more for dessert when I cleaned up the dishes. A great way to introduce butternut to skeptics, even kids. Very good, smooth consistency. No chunks or strings to turn off a picky eater.

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milkwithknives on 10.18.2010

Oh, TERRIFIC way to prepare squash. I have eaten roasted squash a million times, but for some reason have never thought to mash/puree it. Well this is how I’ll do it from now on. There’s just something about the texture and the flavor of the maple syrup that really throws it over the top. Winter squash has now gone from “occasionally enjoyable” to “somebody feed this to me right now.”

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