Ingredients:
- 4 Tbls (=1/4 stick) butter
- 1 onion chopped
- 3 carrots peeled and thinly sliced
- 2 packages frozen squash
- 1 C orange juice
- 3 Tbls maple syrup
Directions:
Melt 2 tablespoons butter in a pot over medium heat. Add onion and sauté until just tender. Stir in 1 Tabl. butter. Add carrots and sauté until coated with butter and begin to cook – about 5-8 minutes. Stir in remaining 1 Tablespoon butter. Add squash and cook until it is soft.
Pour orange juice over vegetables. Cover and simmer until vegetables are soft, about 30 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.
Comments:
From Sara Sellig – makes 6 – 8 servings. A great Thanksgiving side dish! Can be made 2 days ahead. If so, cover and refrigerate then stir over medium heat to re-warm.