Maple Bacon Butternut Squash Food
MAPLE SQUASH PURéE
Categories Food Processor Side Thanksgiving Vegetarian Butternut Squash Fall Healthy Maple Syrup Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 6
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.
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- Preheat your oven to 425 degrees and line a large baking sheet wth parchment paper (I double lined mine)
- If using bacon fat* to roast the squash (optional) cook the bacon first: heat a large heavy skillet over medium high heat and cook bacon until 2/3 of the way done, then remove to drain on paper towels and set aside.
- Toss butternut squash with 1 1/2 Tbsp of bacon fat (or other cooking fat) and the sea salt and pepper. Arrange in a single layer on the parchment lined baking sheet, and roast for about 25 minutes - until softened but not yet browning.
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