MAPLE SQUASH PUREE
Provided by Ellie Krieger
Categories side-dish
Time 15m
Yield 4 servings, serving size about 2/3 cup
Number Of Ingredients 5
Steps:
- Put the frozen squash and water into a large saucepan. Cook over a high heat until the Cover and cook over a medium heat, stirring frequently, until squash is thawed, about 10 minutes.
- Whisk in the butter and maple syrup and season with salt, to taste.
MAPLE SQUASH PURéE
Categories Side Steam Thanksgiving Squash Maple Syrup Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 3
Steps:
- 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 purée the squash with the butter, the maple syrup, and enough of the reserved steaming liquid to reach the desired consistency. Season the squash purée with salt and pepper. The squash purée may be made 3 days in advance, kept covered and chilled, and reheated, adding additional water as needed.
ORANGE-MAPLE BUTTERNUT SQUASH MASH
Butternut squash can be daunting because of its thick shell, but with a little patience, you can have it prepped, cooked and on the table as a tasty side dish in 20 minutes. If you have aged balsamic vinegar, add a very small drizzle over the top for a touch of rich, sweet flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings (4 cups)
Number Of Ingredients 6
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.
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.
MAPLE WALNUT SQUASH PUREE (DO AHEAD)
I love do ahead dishes that you just pop into the oven - This is very tasty with that Turkey or othe poutry & pork
Provided by Bergy
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook the squash (in water) until tender (apprx 25 minutes), drain.
- Puree in a food processor until smooth.
- Blend in the butter, maple syrup, salt, pepper& nutmeg.
- Spoon into a shallow lightly greased baking dish (8 cup size) serve immediately or You may now refrigerate the casserol covered for up to 2 days or freeze for up to 2 weeks If you freeze the caaserole thaw in the fridge for 3 days before planning to serve it.
- Bake in 400F oven for 25 minutes Decorate with nuts and bake a further 10 minutes.
Nutrition Facts : Calories 166.1, Fat 7, SaturatedFat 3, Cholesterol 11.4, Sodium 37.7, Carbohydrate 27.4, Fiber 3.4, Sugar 4.6, Protein 2.3
SPICED SQUASH AND MAPLE PURéE
Categories Food Processor Side Bake Sauté Thanksgiving Wheat/Gluten-Free Squash Bon Appétit
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. 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.
- Melt butter in heavy medium saucepan over medium-low heat. Add chopped onion and ground nutmeg and sauté 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, occasionally scraping down sides of bowl. Season squash puree with salt and pepper. Return puree to same saucepan. (Can be prepared 4 hours ahead. Cover and let stand at room temperature.) Stir puree over medium heat until heated through. Transfer to bowl and serve.
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