Best 4 Maple Squash Purée Recipes

BUTTERNUT SQUASH AND CARROT PURéE WITH MAPLE SYRUP

Steps:

• Melt 2 tablespoons butter in large pot over medium heat. Add onion and sauté until just tender, about 8 minutes. Stir in 1 tablespoon butter. Add carrots and sauté until coated with butter, about 1 minute. Stir in remaining 1 tablespoon butter. Add squash and sauté 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. (Can be made 2 days ahead. Cover and refrigerate. Stir over medium heat to rewarm.)

MAPLE SQUASH PUREE

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

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.

MAPLE AND SOY BLACK COD WITH BUTTERNUT SQUASH PURéE RECIPE - (4/5)

Steps:

• Place maple syrup, soy sauce, cinnamon stick, and clove into a pot and bring to a boil. Remove from heat and let cool. Put the fish in a plastic bag. Pour cooled marinade over fish to cover and gently massage it into the fish. Place in the refrigerator for a minimum of 3 hours, up to overnight. Preheat the oven to 375 ° F/190 °C Clean the butternut squash. Combine cinnamon, salt and brown sugar in a bowl and sprinkle over top of the inside of the squash. Place the squash halves face down on a parchment lined baking sheet. Cook in the oven for 45 minutes. Remove the squash and allow to cool. Remove cod from marinade and pat with paper towel to remove excess moisture. Season the fish with salt. Add oil and butter to an oven proof fry pan. Once hot place the fish in skin side up. Cook for 2-4 minutes until you develop a crust on the fish. Remove the fish from the pan temporarily. Drain pan of butter and oil, and place the fish back into the pan, skin side down this time. Place in fish into the oven for approximately 10 min. Allow squash to cool until you can remove the skin comfortably with your fingers. Scoop the flesh into a blender. Add maple syrup and orange zest. Pour in melted butter and blend. Add water as needed to achieve silky consistency. Season to taste. Remove the fish from the oven. It should be firm, but soft and breaking apart slightly. Peel skin off cooked cod and plate on top of butternut squash purée.