Ingredients
Method
- Place the 5 pounds butternut squash, 2 cups water and 1 teaspoon salt in a large pot. (Note that the water does not need to cover the squash.) Bring the water to a simmer over medium-high heat, then lower so that the pot barely simmers. Cook until the squash is very tender, about 15 minutes.
- Using a slotted spoon, transfer the squash and 3 tablespoons unsalted butter to a food processor and process it until smooth. You can add a little cooking water if needed, although most of the time my squash purees very smooth without any additional liquid. Transfer the squash to a large bowl, then stir in the ¼-⅓ cup maple syrup and remaining salt. Stir well to melt the butter. Taste and adjust with salt and maple syrup if desired.
Notes
- Cook the squash fully. Make sure that the squash is cooked until fully tender when pierced with a fork before placing it in the food processor. This will make sure it's super smooth and silky.
- Roast the squash. As I mentioned above, you can roast the squash rather than cook it on the stove. This will also eliminate the step of peeling the squash and it adds a little depth of flavor to the finished dish. Cut the squash in half, scoop out the seeds, place the halves face down on a lightly oiled or lined baking sheet, and bake at 375F until easily pierced with a fork. Let the squash cool enough to handle it, then scoop out the flesh and add it to the food processor.
- Taste as you go. We all have different sweet tastes, so my advice is to add the maple syrup a little at a time, taste it, and then add more if you want it sweeter. Do the same with the additional salt.
- Make it ahead. The flavors of the squash puree deepen as it rests overnight in the fridge, so if you're prepping for a holiday meal this is a great choice to make a day or even 2 in advance.