| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
md |
Butternut squash |
| 1/2 |
c |
(1 stick) butter; cubed |
| 1 1/4 |
c |
Packed light brown sugar; (divided) |
|
|
Kosher salt to taste plus 1 teaspoon kosher salt; (divided) |
| 1/2 |
ts |
White pepper |
| 1 |
c |
Instant potato flakes |
| 16 |
oz |
Whipped butter |
| 1/4 |
c |
Pure maple syrup |
| 1/4 |
c |
Chopped; toasted pecans |
INSTRUCTIONS
Notes: Inn at Cedar Crossing at 336 Louisiana St, Sturgeon Bay, WI.
Milwaukee Journal Sentinel.
Halve squash, remove seeds and place cut side down on parchment-lined
baking sheet. Bake at 375 degrees 35 to 40 minutes or until very tender and
slightly caramelized. When cool enough to handle, peel skins anddiscard.
Reheat squash pulp in microwave, then place in food processorfitted with
steel blade. Process squash until very smooth. Add butter,1 cup brown
sugar, salt to taste and white pepper. Slowly add instant potato flakes.
Squash should thicken slightly. Process until all of potatoflakes have
completely disappeared and squash is very smooth. Transfer to serving dish
and keep warm while preparing maple pecan butter.
To make maple pecan butter: In food processor fitted with steel blade,
place whipped butter, remaining 1/4 cup brown sugar, maple syrup and the 1
teaspoon salt. Process until very smooth, stopping periodically to scrape
down sides of processor bowl. When smooth, add pecans and pulse 3 or 4
times, just enough to incorporate pecans evenly. Serve over squash. Makes 8
to 10 servings.
Tom Wolfe, owner, sent recipe for squash recipe
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998
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