Maple squash is a time-honored Thanksgiving staple, but there are plenty of other ways to go with butternut. See our variations, below, for a few ideas.
Active time: 30 min Start to finish: 45 min
·Add crumbled bacon: Cook 6 bacon slices in a 12-inch heavy skillet over moderate heat until crisp. Transfer bacon to paper towels to drain, then crumble and sprinkle over purée.
·Add 1 teaspoon finely grated peeled fresh ginger to purée along with pepper and salt.
Recipe information
Yield
Makes 8 to 10 servings
Ingredients
Preparation
Step 1
Simmer squash in water with 1 teaspoon salt in a 5-quart pot (water will not cover squash), covered, until squash is very tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain squash in a colander.
Step 2
Purée squash, syrup, and butter in batches in a food processor until smooth, adding reserved cooking liquid if purée is too thick. Transfer to a serving bowl and stir in pepper and remaining 3/4 teaspoon salt.
Variations:
Step 3
• Add crumbled bacon: Cook 6 bacon slices in a 12-inch heavy skillet over moderate heat until crisp. Transfer bacon to paper towels to drain, then crumble and sprinkle over purée.
Step 4
• Add 1 teaspoon finely grated peeled fresh ginger to purée along with pepper and salt.
