Butternut Squash and Carrot Puree with Maple Syrup
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 tablespoons (1/4 stick) butter 1 onion, chopped 3 carrots, peeled, thinly sliced
1 3-1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces 1 cup fresh orange juice 3 tablespoons pure maple syrup



1 Melt 2 tablespoons butter in large pot over medium heat. Add onion and saute until just tender, about 8 minutes. Stir in 1 tablespoon butter. Add carrots and saute until coated with butter, about 1 minute. Stir in remaining 1 tablespoon butter. Add squash and saute until beginning to soften, about 8 minutes. Pour orange juice over vegetables. Cover and simmer until vegetables are soft, about 25 minutes. Uncover and simmer until all liquid evaporates, about 5 minutes. Stir in maple syrup. Cool slightly. Working in batches, puree mixture in processor until smooth. Season to taste with salt and pepper. Transfer to serving bowl.

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