Each fall, when we have an abundance of butternut squash I look for different ways to keep my family eating it. I love making it into this sweet side dish. My kids always ask for seconds, and we rarely have leftovers.
Ingredients
1 Butternut Squash
2 Tablespoons Real Maple Syrup
2 Tablespoons Heavy Whipping Cream
1/4 Teaspoon Sea Salt
Dash of Cinnamon
For Serving (Optional): Butter, additional Maple Syrup, Chopped Walnuts
First we need to make butternut squash puree. I love to do this by roasting the squash whole (but it can also be roasted cut in half first, or softened up in the Instant Pot.)
To roast squash, first wash whole butternut squash thoroughly. Then pierce the skin all over with a knife and place on baking sheet with sides at 400F until it is tender all the way through (depending on the squash hour, or longer).
Remove from oven and allow to cool, slightly, until you can gingerly handle it. Then slice squash open and scoop out seeds, discard. Scoop up the rest of the tender flesh and blend until smooth (I like to beat mine with my KitchenAid stand mixer).
Add maple syrup, heavy whipping cream, and sea salt to mixer, and combine well.
Top with a dash of cinnamon, and serve.
I've served it topped with a couple pats of butter, walnuts to add a fun crunch, or drizzled with additional maple syrup to make it just a bit sweeter.
Enjoy!
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