1 butternut squash, peeled
2 cups milk
2 to 4 tablespoons dark maple syrup
salt and pepper
Cut the top and bottom o the butternut squash and slice in half, lengthwise. Using a vegetable peeler, peel o the skin. Scoop the seeds out and discard. Cut the squash into 2-inch-square chunks and place in a heavy-bottomed saucepan. Add enough milk to cover, and bring to a boil. Turn the heat down and simmer until tender. Remove the chunks from the milk, reserving the liquid. Purée the squash with the maple syrup, adding some liquid back to the mixture if necessary to get a silky purée. Season to taste. Serve warm.
This recipe is featured in the print edition of the December 2014 issue.
photo by Kent Lew
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