Best 2 Butternut Squash And Carrot Purée With Maple Syrup Recipes
Embark on a culinary journey with our delectable Butternut Squash and Carrot Purée with Maple Syrup, a symphony of flavors that will tantalize your taste buds. This creamy and velvety purée is crafted with the finest butternut squash and carrots, roasted to perfection and blended with a touch of maple syrup for a touch of sweetness. Indulge in the rich, earthy flavors of fall vegetables, perfectly balanced by the natural sweetness of maple syrup.
In addition to the Butternut Squash and Carrot Purée, our article presents a diverse collection of enticing recipes that showcase the versatility of these humble vegetables. Discover the savory Butternut Squash and Lentil Soup, a hearty and nourishing meal brimming with wholesome ingredients. For a delightful side dish, try the Roasted Carrots with Honey and Thyme, where roasted carrots are caramelized with honey and infused with the aromatic essence of thyme. If you crave a sweet treat, the Carrot Cake with Cream Cheese Frosting will surely satisfy your cravings, offering a moist and flavorful cake topped with a luscious cream cheese frosting.
These recipes not only offer culinary delights but also provide a wealth of nutritional benefits. Butternut squash and carrots are rich in vitamins, minerals, and antioxidants that contribute to overall well-being. Embracing these recipes means embracing a healthier lifestyle while enjoying delicious and satisfying meals. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure with our Butternut Squash and Carrot Purée with Maple Syrup and the other tempting recipes featured in this article.
ORANGE-MAPLE BUTTERNUT SQUASH MASH
Butternut squash can be daunting because of its thick shell, but with a little patience, you can have it prepped, cooked and on the table as a tasty side dish in 20 minutes. If you have aged balsamic vinegar, add a very small drizzle over the top for a touch of rich, sweet flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings (4 cups)
Number Of Ingredients 6
Steps:
- Cut the bulbous bottom of the squash off from the long top. Split the bottom in half through the root end and scoop out the seeds with a spoon. Cut the long part in half lengthwise. Peel or cut off the rind, then cut the flesh into 1-inch pieces.
- Add the squash to a 4-quart pot, add enough water to cover, bring to a boil, and cook, covered, over high heat, about 18 minutes. Add 1 tablespoon salt and cover. Lower the heat to medium and cook until the squash is tender when pierced with a fork, 10 to 12 minutes more. (There should be no resistance, but the squash should not fall apart. Be attentive: It can overcook very quickly and absorb too much water, making your mash soupy.)
- Meanwhile, toast the coriander in a small dry skillet over medium-high heat, stirring often, until aromatic, 1 to 1 1/2 minutes. Transfer to a small bowl.
- Strain the squash in a colander. Return it to the pot, add the butter and mash with a potato masher until smooth. Add the zest, 1 tablespoon of the maple syrup, 1 1/2 teaspoons of the toasted coriander and salt to taste and stir to combine. When serving, drizzle the remaining 1 tablespoon syrup over the top and dust with the remaining 1/2 teaspoon coriander.
BUTTERNUT SQUASH AND CARROT PURéE WITH MAPLE SYRUP
Categories Sauté Thanksgiving Vegetarian Orange Carrot Butternut Squash Fall Maple Syrup Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 6
Steps:
- Melt 2 tablespoons butter in large pot over medium heat. Add onion and sauté until just tender, about 8 minutes. Stir in 1 tablespoon butter. Add carrots and sauté until coated with butter, about 1 minute. Stir in remaining 1 tablespoon butter. Add squash and sauté until beginning to soften, about 8 minutes. 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. Transfer to serving bowl. (Can be made 2 days ahead. Cover and refrigerate. Stir over medium heat to rewarm.)
Tips:
- Choose the right butternut squash: Look for a squash that is firm and heavy for its size. The skin should be smooth and free of blemishes.
- Peel and chop the squash: Use a sharp knife to peel the squash, then cut it in half lengthwise. Scoop out the seeds and pulp, then cut the squash into 1-inch cubes.
- Roast the squash and carrots: Preheat the oven to 425 degrees Fahrenheit. Toss the squash and carrots with olive oil, salt, and pepper. Roast for 25-30 minutes, or until the vegetables are tender and slightly browned.
- Make the puree: Transfer the roasted vegetables to a blender or food processor. Add the maple syrup, vegetable broth, and spices. Blend until smooth and creamy.
- Serve: Serve the puree immediately, or store it in the refrigerator for up to 3 days.
Conclusion:
Butternut squash and carrot puree is a delicious and nutritious side dish that can be enjoyed by people of all ages. It is a good source of vitamins A, C, and K, as well as fiber and potassium. The puree is also low in calories and fat, making it a healthy choice for those who are watching their weight. Butternut squash and carrot puree is a versatile dish that can be served with a variety of main courses, including roasted chicken, grilled fish, and pasta. It can also be used as a spread for sandwiches or wraps.
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