Butternut Squash And Carrot Puree With Maple Syrup Recipe
Servings: 6
Ingredients
- 4 Tbsp. butter - (1/4 stick)
- 1 x onion minced
- 3 x carrots peeled, sliced thin
- 1 x butternut squash - (3 1/2 lbs) peeled, seeded, and cut into 1/2" pcs
- 1 c. fresh orange juice
- 3 Tbsp. pure maple syrup Salt to taste Freshly-grnd black pepper to taste
Directions
- Heat 2 Tbsp. butter in large pot over medium heat. Add in onion and saute/fry till just tender, about 8 min. Stir in 1 Tbsp. butter. Add in carrots and saute/fry till coated with butter, about 1 minute. Stir in remaining 1 Tbsp. butter. Add in squash and saute/fry till beginning to soften, about 8 min.
- Pour orange juice over vegetables. Cover and simmer till vegetables are soft, about 25 min. Uncover and simmer till all liquid evaporates, about 5 min. Stir in maple syrup. Cold slightly.
- Working in batches, puree mix in processor till smooth. Season to taste with salt and pepper. Transfer to serving bowl. (Can be made 2 days ahead. Cover and chill. Stir over medium heat to rewarm.)
- This recipe yields 6 to 8 servings.
- Comments: Colorful and slightly sweet, this puree is perfect for Thanksgiving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 6 servings | |
| Calories 104 | |
| Calories from Fat 69 | 66% |
| Total Fat 7.84g | 10% |
| Saturated Fat 4.89g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 74mg | 3% |
| Potassium 196mg | 6% |
| Total Carbs 8.45g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.46g | 4% |
| Protein 0.8g | 1% |
