Butternut Squash & Carrot Puree With Maple Syrup

4-6
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


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

Original recipe yields 4-6 servings
OK

Nutritional

  • 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.

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