| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New text im, Cooking liv |
1 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Butternut squash, peeled, seeded, and cut into 1-inch chunks |
| 2 |
tb |
Unsalted butter, cut into pieces |
| 2 |
tb |
Pure maple syrup (up to 3) |
INSTRUCTIONS
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 puree the squash with the butter, maple syrup, and enough of
the reserved steaming liquid to reach the desired consistency. Season the
squash puree with salt and pepper. The squash puree may be made 3 days in
advance, kept covered and chilled, and reheated, adding additional water as
needed.
Yield: 8 serving
Posted to MC-Recipe Digest V1 #324
Recipe by: COOKING LIVE SHOW #CL8767
From: "Angele and Jon Freeman" <jfreeman@netusa1.net>
Date: Sun, 1 Dec 1996 14:39:49 -0500
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”