Best Maple Squash Puree Recipes

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BUTTERNUT SQUASH AND CARROT PURéE WITH MAPLE SYRUP



Butternut Squash and Carrot Purée with Maple Syrup image

Categories     Sauté     Thanksgiving     Vegetarian     Orange     Carrot     Butternut Squash     Fall     Maple Syrup     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 6

4 tablespoons (1/2 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

Steps:

  • 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. (Can be made 2 days ahead. Cover and refrigerate. Stir over medium heat to rewarm.)

MAPLE SQUASH PUREE



Maple Squash Puree image

Provided by Ellie Krieger

Categories     side-dish

Time 15m

Yield 4 servings, serving size about 2/3 cup

Number Of Ingredients 5

2 (12-ounce) packages frozen cooked butternut squash or winter squash
1/3 cup water
1 tablespoon butter
2 tablespoons maple syrup
Salt

Steps:

  • Put the frozen squash and water into a large saucepan. Cook over a high heat until the Cover and cook over a medium heat, stirring frequently, until squash is thawed, about 10 minutes.
  • Whisk in the butter and maple syrup and season with salt, to taste.

SPICED SQUASH AND MAPLE PURéE



Spiced Squash and Maple Purée image

Categories     Food Processor     Side     Bake     Sauté     Thanksgiving     Wheat/Gluten-Free     Squash     Bon Appétit

Yield Serves 6

Number Of Ingredients 6

2 medium butternut or acorn squash (about 3 1/2 pounds), halved, seeded
1/4 cup (1/2 stick) butter
1/2 cup finely chopped onion
1/4 teaspoon ground nutmeg
1/2 cup canned chicken broth
1/3 cup pure maple syrup

Steps:

  • Preheat oven to 400°F. Place squash halves, cut side up, on large baking sheet. bake until very tender, about 50 minutes. Remove from oven and cool slightly. Using large spoon, scoop out squash flesh and transfer to large bowl.
  • Melt butter in heavy medium saucepan over medium-low heat. Add chopped onion and ground nutmeg and sauté until onion is tender and light brown, about 10 minutes. Transfer to bowl with squash. Add chicken broth and maple syrup. Puree mixture in batches in processor until smooth, occasionally scraping down sides of bowl. Season squash puree with salt and pepper. Return puree to same saucepan. (Can be prepared 4 hours ahead. Cover and let stand at room temperature.) Stir puree over medium heat until heated through. Transfer to bowl and serve.

MAPLE SQUASH PURéE



Maple Squash Purée image

Categories     Side     Steam     Thanksgiving     Squash     Maple Syrup     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 3

3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
2 tablespoons unsalted butter, cut into pieces
2 to 3 tablespoons pure maple syrup

Steps:

  • In a steamer set over boiling water steam the squash, covered, for 15 minutes, or until it is very tender. Reserve the steaming liquid and in a food processor purée the squash with the butter, the maple syrup, and enough of the reserved steaming liquid to reach the desired consistency. Season the squash purée with salt and pepper. The squash purée may be made 3 days in advance, kept covered and chilled, and reheated, adding additional water as needed.

MAPLE WALNUT SQUASH PUREE (DO AHEAD)



Maple Walnut Squash Puree (do ahead) image

I love do ahead dishes that you just pop into the oven - This is very tasty with that Turkey or othe poutry & pork

Provided by Bergy

Categories     Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 6

12 cups hubbard squash or 12 cups your favorite squash (1 1/2" cubes)
3 tablespoons butter
3 tablespoons maple syrup
salt and pepper
1/4 teaspoon nutmeg
1/4 cup walnuts or 1/4 cup pecans

Steps:

  • Cook the squash (in water) until tender (apprx 25 minutes), drain.
  • Puree in a food processor until smooth.
  • Blend in the butter, maple syrup, salt, pepper& nutmeg.
  • Spoon into a shallow lightly greased baking dish (8 cup size) serve immediately or You may now refrigerate the casserol covered for up to 2 days or freeze for up to 2 weeks If you freeze the caaserole thaw in the fridge for 3 days before planning to serve it.
  • Bake in 400F oven for 25 minutes Decorate with nuts and bake a further 10 minutes.

Nutrition Facts : Calories 166.1, Fat 7, SaturatedFat 3, Cholesterol 11.4, Sodium 37.7, Carbohydrate 27.4, Fiber 3.4, Sugar 4.6, Protein 2.3

MAPLE AND SOY BLACK COD WITH BUTTERNUT SQUASH PURéE RECIPE - (4/5)



Maple and Soy Black Cod with Butternut Squash Purée Recipe - (4/5) image

Provided by raffterman

Number Of Ingredients 18

4 (4 to 5 ounce) pieces black cod, skin on
1/3 cup maple syrup, 75 ml
1/3 cup soy sauce, 75 ml
1 cinnamon stick
1 clove
Salt to taste
2 tablespoons canola oil
2 tablespoons butter
BUTTERNUT SQUASH PUREE
1 butternut squash, halved, seeds removed
1 tablespoon ground cinnamon
2 tablespoon brown sugar
1 teaspoon of salt
3 tablespoons maple syrup
1 orange, zested
1/2 pound melted butter, 2 sticks
1/2 cup water, possibly more
Salt and pepper to taste

Steps:

  • Place maple syrup, soy sauce, cinnamon stick, and clove into a pot and bring to a boil. Remove from heat and let cool. Put the fish in a plastic bag. Pour cooled marinade over fish to cover and gently massage it into the fish. Place in the refrigerator for a minimum of 3 hours, up to overnight. Preheat the oven to 375 ° F/190 °C Clean the butternut squash. Combine cinnamon, salt and brown sugar in a bowl and sprinkle over top of the inside of the squash. Place the squash halves face down on a parchment lined baking sheet. Cook in the oven for 45 minutes. Remove the squash and allow to cool. Remove cod from marinade and pat with paper towel to remove excess moisture. Season the fish with salt. Add oil and butter to an oven proof fry pan. Once hot place the fish in skin side up. Cook for 2-4 minutes until you develop a crust on the fish. Remove the fish from the pan temporarily. Drain pan of butter and oil, and place the fish back into the pan, skin side down this time. Place in fish into the oven for approximately 10 min. Allow squash to cool until you can remove the skin comfortably with your fingers. Scoop the flesh into a blender. Add maple syrup and orange zest. Pour in melted butter and blend. Add water as needed to achieve silky consistency. Season to taste. Remove the fish from the oven. It should be firm, but soft and breaking apart slightly. Peel skin off cooked cod and plate on top of butternut squash purée.

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