Butternut Squash Puree with Maple Butter

A compound butter made with maple syrup adds a sweet richness to this homey side dish. If you make the squash in advance, don't top it with the maple butter until just before serving.

Regan Burns Cafiso

Butternut Squash Puree with Maple Butter

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    4 1/2 tablespoons unsalted butter, room temperature 1 teaspoon extra-virgin olive oil
    2 tablespoons pure maple syrup, preferably grade B Coarse salt and freshly ground pepper
    1 (2 1/2 - 2 3/4 pound) butternut squash 1/8 teaspoon freshly grated nutmeg (optional)


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    • 1

      In a small bowl beat softened butter with a spatula until smooth. Add maple syrup and continue beating until thoroughly combined and smooth (mixture may look curdled before it comes back together.) Scoop maple butter onto a piece of plastic wrap; fold edges over and form butter into a log. Refrigerate until hard, preferably overnight.

    • 2

      Heat oven to 400 degrees and line a rimmed baking sheet with parchment paper or foil. Halve butternut squash lengthwise and remove seeds. Rub cut sides of squash with olive oil and season with salt and pepper. Place cut-side down on prepared baking sheet and roast until squash is completely tender, about 45 minutes; remove from oven.

    • 3

      Carefully remove skin from squash (squash flesh will be very hot) and puree it through the medium plate of a food mill or in a food processor. Slice about 3 1/2 tablespoons (roughly ¾ of the total amount) maple butter and fold into puree. Season with salt, pepper, and nutmeg. Transfer to serving dish and top with additional maple butter. Serve hot.

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