Maple Butternut Squash
- 6 c. butternut squash meat, peeled, seeded and cut into 1 inch chunks
- 1/4 to 1/2 c. butter
- 1/4 c. heavy cream
- 1/3 c. maple syrup, or to taste
- 1/4 tsp. cinnamon
- Salt, freshly ground pepper and nutmeg to taste
Steam or cook in boiling water your butternut squash until very soft. Drain.
Puree squash in food processor, blender or mash by hand. Return to saucepan and stir in remaining ingredients. Blend well. Turn into an ovenproof serving dish. Reheat in 325 degrees F. oven for about 20 minutes or use your microwave and follow the directions for your particular oven.