Butternut Squash & Carrot Puree With Maple Syrup
Recipe: #31316
January 20, 2019
Categories: Side Dishes, Orange, Carrot, Squash, Christmas, Sunday Dinner Thanksgiving, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"A tasty side for serving alongside the proverbial bird or alongside other main dishes or your choice."
Original is 4-6 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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