Butternut Squash & Carrot Puree With Maple Syrup

Prep Time
Cook Time
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"A tasty side for serving alongside the proverbial bird or alongside other main dishes or your choice."

Original recipe yields 4-6 servings


  • Serving Size: 1 (250.9 g)
  • Calories 607.4
  • Total Fat - 58 g
  • Saturated Fat - 36.5 g
  • Cholesterol - 152.7 mg
  • Sodium - 579 mg
  • Total Carbohydrate - 23.9 g
  • Dietary Fiber - 4.3 g
  • Sugars - 16.8 g
  • Protein - 2.2 g
  • Calcium - 88 mg
  • Iron - 0.4 mg
  • Vitamin C - 28.5 mg
  • Thiamin - 0.1 mg

Step 1

In a large pot, melt butter over medium heat. Add onion and saute until soft and just starting to brown, 5 - 6 minutes.

Step 2

Add squash, carrots, orange juice and 1/2 teaspoon (2 mL) salt and pepper. Bring to a boil. Reduce heat, cover and simmer until vegetables are tender and liquid is reduced to a glaze, about 25 minutes.

Step 3

Remove from heat and stir in maple syrup to taste and orange zest. Let cool slightly.

Step 4

Using a food processor, puree vegetables in batches.

Step 5

Return to pot and heat through, stirring occasionally, over medium-low heat. Taste and adjust seasoning.

Step 6

If the squash is not sweet enough to your liking, you may adjust it with a bit of brown sugar.

Tips & Variations

No special items needed.



Love, love, love this! I purposely kept the maple syrup to a minimum, so it wouldn't be too sweet, and it's absolutely delicious! The caramelized onions give this such a smooth and silky finish. In a way, it almost tastes like there's a bit of celery in the mix, even though there isn't. So good - and an easy way to change up the usual steamed carrots or roasted butternut. We had this with a steak and small salad - perfect. This would also be great for a holiday meal, as I'm sure it would be great paired with roast turkey or prime rib or ham. Thanks for sharing this lovely recipe! Ten stars, if I could...

review by:
(20 Oct 2021)