November 06, 2009
Though overshadowed by their pumpkin cousins, squash have an appeal all their own. Their mottled orange and green skins, excessively bumpy or smooth, and many different sizes and shapes draw ...
Edited by: Helen Pitlick, Sheri Wetherell
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Yield: 10 servings
[edit] Ingredients
2 |
medium butternut squash, (less than two pounds each) |
½ |
cup maple syrup |
6 |
tablespoons butter |
chopped parsley, for garnish |
[edit] Preparation
Step 1 |
|
Step 2 |
In a 5 quart saucepan over high heat, in 1 inch boiling water, heat squash to boiling. Reduce heat to low; cover and simmer 15 minutes stirring occasionally, or until squash is fork-tender. Drain. Scoop out squash flesh and discard the peel. |
Step 3 |
In large bowl, with mixer at low speed, beat squash, maple syrup, and butter until smooth, scraping bowl often with a rubber spatula. |
Step 4 |
