Butternut Squash and Carrot Purée with Maple Syrup

Name: Butternut Squash and Carrot Purée with Maple Syrup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 Tbsps (1/2 stick) butter; 2 kilograms butternut squash, peeled, seeded, cut into 1/2-inch pieces; 3 carrots, peeled, thinly sliced; 3 Tbsps pure maple syrup; 1 onion, chopped; 237 milliliters fresh orange juice

Butternut Squash and Carrot Purée with Maple Syrup is a gluten free, primal, and vegetarian side dish. One serving contains 189 calories, 3g of protein, and 6g of fat. This recipe serves 8. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of onion, orange juice, carrots, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Melt 2 tablespoons butter in large pot over medium heat.

Ingredients you will need

Butter

Equipment you will use

Pot

Add onion and sauté until just tender, about 8 minutes. Stir in 1 tablespoon butter.

Ingredients you will need

Butter

Onion

Add carrots and sauté until coated with butter, about 1 minute. Stir in remaining 1 tablespoon butter.

Ingredients you will need

Carrot

Butter

Add squash and sauté until beginning to soften, about 8 minutes.

Ingredients you will need

Squash

Pour orange juice over vegetables. Cover and simmer until vegetables are soft, about 25 minutes. Uncover and simmer until all liquid evaporates, about 5 minutes. Stir in maple syrup. Cool slightly. Working in batches, puree mixture in processor until smooth. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper