Sunday, May 11, 2008

Squash-carrot-orange-maple puree

This is to die for. You'll want to eat the whole pot for supper with nothing else. Very easy to make, too.

Cook up a whole butternut squash by any method (bake in oven, put in crock-pot, or steam on stove-top). After it's done, set it to cool. Meantime, begin preparing the rest of the recipe:
Saute 1 large chopped onion in 2 T. olive oil. After 10 minutes, add 3 large peeled, sliced carrots, and continue cooking a further 10 minutes. Add the squash (peeled, seeded, chunked up roughly) and a cup of orange juice. Simmer until the carrots are tender.

Transfer the whole thing to a food processor, and add 1/4 cup pure maple syrup, 2 T. butter (or if you're like me, sunflower or olive oil spread), and salt and pepper to taste.

Process until it's a smooth puree, although you could leave some small bits if you like more texture to it. Absolutely divine.

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