Pureed Acorn Squash With Maple Syrup
a very easy, quick, easy to prepare recipe for unexpected company or a quick dinner.
- Ready In:
- 1 (2 lb) acorn squash, rinsed
- 2 tablespoons water
- 2 tablespoons unsalted butter, cut into pieces
- 2 tablespoons maple syrup
- salt, to taste
- 1⁄8 teaspoon pepper
- Carefully cut the acorn squash in half lengthwise, and scrape out seeds.
- Place cut side down in a microwave-safe 10 inch glass pie plate, and add the water.
- Cover with microwave-safe plastic wrap and vent one side.
- Microwave on high power for 12 minutes, turning the dish a quarter turn twice, until the squash is tender when pierced with a fork.
- Let stand, covered for 5 minutes.
- Protecting your hand with a double thickness of paper toweling, spoon out the softened squash flesh and transfer to a food processor.
- Add the buttrer and maple syrup and process until the mixture is pureed.
- Season to taste with salt, and pepper, and serve immediately.
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I had some leftover mashed squash for a soup recipe I made a couple of days and thought the maple syrup would add a special zing to the squash. I was surprised that I didn't think it added much flavor. The squash was good, but I don't think it tasted all that different than plain buttered squash (which I do really like!). I used pure maple syrup, cut the recipe in half, but didn't cut down the maple in an effort to get more maple flavor.Reply
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