Inn At Cedar Crossing Butternut Squash With Maple Pecan Butt Recipe
Servings: 1
Ingredients
- 2 med Butternut squash
- 1/2 c. (1 stick) butter, cubed
- 1 1/4 c. Packed light brown sugar, (divided) Kosher salt to taste plus 1 tsp. kosher salt (divided)
- 1/2 tsp White pepper
- 1 c. Instant potato flakes
- 16 ounce Whipped butter
- 1/4 c. Pure maple syrup
- 1/4 c. Minced, toasted pecans
Directions
- Halve squash, remove seeds and place cut side down on parchment-lined baking sheet. Bake at 375 degrees 35 to 40 min or possibly till very tender and slightly caramelized. When cold sufficient to handle, peel skins anddiscard.
- Reheat squash pulp in microwave, then place in food processorfitted with steel blade. Process squash till very smooth. Add in butter,1 c. brown sugar, salt to taste and white pepper. Slowly add in instant potato flakes.
- Squash should thicken slightly. Process till all of potatoflakes have completely disappeared and squash is very smooth. Transfer to serving dish and keep hot while preparing maple pecan butter.
- To make maple pecan butter: In food processor fitted with steel blade, place whipped butter, remaining 1/4 c. brown sugar, maple syrup and the 1 tsp. salt. Process till very smooth, stopping periodically to scrape down sides of processor bowl. When smooth, add in pecans and pulse 3 or possibly 4 times, just sufficient to incorporate pecans proportionately. Serve over squash.
- Makes 8to 10 servings.
- Tom Wolfe, owner, sent recipe for squash recipe
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