Butternut Squash And Carrot Puree With Maple Syrup Recipe

• 4 Tbsp. butter - (1/4 stick)
• 1 x onion minced
• 3 x carrots peeled, sliced thin
• 1 x butternut squash - (3 1/2 lbs) peeled, seeded, and cut into 1/2" pcs
• 1 c. fresh orange juice
• 3 Tbsp. pure maple syrup Salt to taste Freshly-grnd black pepper to taste

1. Heat 2 Tbsp.
2. butter in large pot over medium heat.
3. Add in onion and saute/fry till just tender, about 8 min.
4. Stir in 1 Tbsp.
5. butter.
6. Add in carrots and saute/fry till coated with butter, about 1 minute.
7. Stir in remaining 1 Tbsp.
8. butter.
9. Add in squash and saute/fry till beginning to soften, about 8 min.
10. Pour orange juice over vegetables.
11. Cover and simmer till vegetables are soft, about 25 min.
12. Uncover and simmer till all liquid evaporates, about 5 min.
13. Stir in maple syrup.
14. Cold slightly.
15. Working in batches, puree mix in processor till smooth.
16. Season to taste with salt and pepper.
17. Transfer to serving bowl.
18. (Can be made 2 days ahead.
19. Cover and chill.
20. Stir over medium heat to rewarm.)
21. This recipe yields 6 to 8 servings.
22. Comments: Colorful and slightly sweet, this puree is perfect for Thanksgiving.

butter, onion, carrots, butternut squash , orange juice, maple syrup salt

Taken from cookeatshare.com/recipes/butternut-squash-and-carrot-puree-with-maple-syrup-96193 (may not work)