Recipe - Maple Squash Puree

3 One half pound Butternut squash, peeled,
seeded, and cut into 1inch
chunks
2 tablespoon Unsalted butter, cut into
pieces
2 tablespoon Pure maple syrup (up to 3)

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 puree the squash with the butter, maple syrup, and enough of
the reserved steaming liquid to reach the desired consistency. Season the
squash puree with salt and pepper. The squash puree may be made 3 days in
advance, kept covered and chilled, and reheated, adding additional water as
needed.

Yield: 8 serving
Posted to MCRecipe Digest V1 #324

Recipe by: COOKING LIVE SHOW #CL8767

From: "Angele and Jon Freeman" jfreeman@netusa1.net

Date: Sun, 1 Dec 1996 14:39:49 0500