The squash is pre-baked and scooped from it 's skin before it is combined with a balanced mixture of sweet and savory ingredients to create a flavorful puree.
INGREDIENTS (for 6 servings):
- 3 1/2 pounds butternut squash
- 1/4 cup butter
- 1/2 cup diced onion
- 1/4 teaspoon ground nutmeg
- 1/2 cup chicken stock
- 1/3 cup real maple syrup
Preheat oven to 400 degrees F (200 degrees C).
Place squash halves, cut side up, on large baking sheet. bake until very tender, about 50 minutes. Remove from oven and cool slightly. Using large spoon, scoop out squash flesh and transfer to large bowl.
In a medium saucepan, melt butter over medium-low heat. Add chopped onion and ground nutmeg and saute until onion is tender and light brown, about 10 minutes. Transfer to bowl with squash. Add chicken broth and maple syrup.
Puree mixture in batches in processor until smooth. Season squash puree with salt and pepper. Return puree to same saucepan. Stir puree over medium heat until heated through. Transfer to bowl and serve.