Maple Mashed Butternut Squash Food

MAPLE MASHED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with aluminium foil. Spray lightly with non-stick cooking spray. Slice the butternut squash into wedges. Toss together in a bowl with the olive oil, maple syrup and season lightly with salt and pepper. Scatter onto the baking sheet with the thyme stalks. Roast in the oven for 20 to 25 minutes, until tender and just beginning to caramelise. Remove and tip into a bowl, discarding any stalks of thyme. Mash together with butter to taste and the fresh thyme. Taste and adjust seasoning as required. Keep warm until ready to serve. Note - This can be made several days in advance. Cover and refrigerate and reheat in the microwave when needed.

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.

MASHED BUTTERNUT SQUASH WITH MAPLE SYRUP

Steps:

• Preheat oven to 350°F (175°C).
• Cut the ends off the the squash then cut it in half lengthwise. Scoop out the seeds and place the squash on a baking sheet cut side up.
• Spread one tablespoon of softened butter on each cut side of the squash, then put one tablespoon of maple syrup into each cavity where the seeds were.
• Roast the squash for about an hour or until the flesh is very soft when pierced with a knife or fork.
• Take the roasted squash out of the oven and let it cool for 15-20 minutes or until it can be handled without being too hot.
• Once the squash is cool enough, scoop out the flesh with a spoon into a bowl. Add two tablespoons of butter, two tablespoons of maple syrup, and a pinch salt and mash everything together with a fork until the squash is creamy and there are no lumps.
• Serve the mashed butternut squash in a bowl with a pat of butter and more maple syrup drizzled over the top.

BUTTERNUT SQUASH MASH

Steps:

• Halve 1 large unpeeled butternut squash (about 3 pounds) and cut into thick wedges, discarding the seeds. Toss with olive oil and roast at 400 degrees F until soft, 35 to 45 minutes. Remove the skin. Puree the squash with 3 tablespoons butter; season with salt. Warm a few tablespoons of maple syrup with a pinch of cayenne pepper; drizzle over the mash.
• Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.