|EVERY FEW MINUTES|
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3 lbs. fresh butternut squash, peeled and cubed
1/2 cup butter
1/4 cup brown sugar
2 tbsp. 100% maple syrup
2 tbsp. heavy or whipping cream
1/2 tsp. sea salt
1/2 tsp. pepper
1/4 tsp. nutmeg
2 tbsp. parsley, minced
Preheat oven to 350°F.
Wash butternut or Hubbard squash, remove seeds and skins and cut into 1 inch cubes. In a large saucepan, cover with salted water and bring to a boil; reduce heat and simmer until squash is fork tender, about 20 minutes. Drain in a colander and squeeze out excess moisture in a clean towel or cheesecloth.
While the squash is still hot, in a large bowl, add remaining ingredients (except parsley) and whip at medium speed until smooth. Taste and adjust seasonings, adding salt, pepper, sugar, etc., as needed.
Butter a 3 quart baking dish. Transfer whipped squash to dish and spread evenly. Cover with foil and bake in a preheated 350°F oven for 10-15 minutes before serving.
Garnish with parsley and a pat of butter, if desired.
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