Butternut Squash And Carrot Purée With Maple Syrup Food

ROASTED BUTTERNUT SQUASH AND CARROTS.

Steps:

• Spray baking dish with Pam.
• Combine butternut squash and carrots in large bowl. Melt butter in small saucepan over medium heat. Whisk in maple syrup, garlic,rosemary, salad pepper ane pistacchio. Add to squash mixture and toss to coat.
• Transfer mixture to prepared baking dish. .
• DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
• Preheat oven to 375°F Cover squash mixture with foil. Bake covered 40 minutes. Uncover; add zucchini bake until all vegetables are tender, about 20 minutes longer.
• I you can find coloured carrots or add your choice of parsnip of other winter squash.

BUTTERNUT SQUASH AND CARROT PURéE WITH 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.)

ORANGE-MAPLE BUTTERNUT SQUASH MASH

Steps:

• Cut the bulbous bottom of the squash off from the long top. Split the bottom in half through the root end and scoop out the seeds with a spoon. Cut the long part in half lengthwise. Peel or cut off the rind, then cut the flesh into 1-inch pieces.
• Add the squash to a 4-quart pot, add enough water to cover, bring to a boil, and cook, covered, over high heat, about 18 minutes. Add 1 tablespoon salt and cover. Lower the heat to medium and cook until the squash is tender when pierced with a fork, 10 to 12 minutes more. (There should be no resistance, but the squash should not fall apart. Be attentive: It can overcook very quickly and absorb too much water, making your mash soupy.)
• Meanwhile, toast the coriander in a small dry skillet over medium-high heat, stirring often, until aromatic, 1 to 1 1/2 minutes. Transfer to a small bowl.
• Strain the squash in a colander. Return it to the pot, add the butter and mash with a potato masher until smooth. Add the zest, 1 tablespoon of the maple syrup, 1 1/2 teaspoons of the toasted coriander and salt to taste and stir to combine. When serving, drizzle the remaining 1 tablespoon syrup over the top and dust with the remaining 1/2 teaspoon coriander.

CINNAMON ROASTED BUTTERNUT SQUASH

Steps:

• Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.
• Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.
• Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans' positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.

CINNAMON MAPLE BUTTERNUT SQUASH BREAD

Steps:

• Preheat oven to 350°.
• In a large bowl, mix together all dry ingredients. In a seperate bowl, mix together all the wet ingredients.
• Pour wet ingredients into the bowl with the dry ingredients and mix until just combined. Do not overmix.
• Grease a loaf pan, and pour bread batter into the pan. Bake for 65-70 minutes, until toothpick inserted in the middle comes out clean. If the bread is browning too quickly, cover for the last 10-15 minutes of baking.

BAKED SQUASH AND MAPLE SYRUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• 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.
• In a medium saucepan, melt butter over medium-low heat. Add chopped onion and ground nutmeg and saute 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. Season squash puree with salt and pepper. Return puree to same saucepan. Stir puree over medium heat until heated through. Transfer to bowl and serve.

MAPLE SQUASH PURéE

Steps:

• Simmer squash in water with 1 teaspoon salt in a 5-quart pot (water will not cover squash), covered, until squash is very tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain squash in a colander.
• Purée squash, syrup, and butter in batches in a food processor until smooth, adding reserved cooking liquid if purée is too thick. Transfer to a serving bowl and stir in pepper and remaining 3/4 teaspoon salt.
• Variations:
• • Add crumbled bacon: Cook 6 bacon slices in a 12-inch heavy skillet over moderate heat until crisp. Transfer bacon to paper towels to drain, then crumble and sprinkle over purée.
• • Add 1 teaspoon finely grated peeled fresh ginger to purée along with pepper and salt.