Maple-Squash Puree is tasty and rich in vitamins mash – your perfect choice for breakfast. Use a food processor to make the texture of the Puree smooth and silky. By adding maple syrup, cinnamon and cheese, you make it desirable even for fussy eaters.
Total Time to Cook 4 Servings of Maple-Squash Puree – 25 min.
Ingredients for Maple-Squash Puree
- butternut squash (peeled and cubed): 4 cups
- Viking Farms Maple Syrup: 2 tablespoons
- unsalted butter: 1 tablespoon
- cinnamon (grounded): 1 teaspoon
- fresh ginger (peeled and grated): 1 teaspoon
- dash salt
- black pepper: 1/2 teaspoon
- Parmesan cheese (grated): 2 tablespoons
- extra cinnamon (grounded) for garnishing
Instructions
Fill a large saucepan with water. Bring to a boil. Add butternut squash and cook it until tender (10-12 minutes).
Drain carefully and place butternut squash, maple syrup, butter, cinnamon, ginger, salt, black pepper in a food processor. Process until the texture of Maple-Squash Puree is smooth.
When Maple-Squash Puree is ready, you can top it with pumpkin seed kernels. Better to serve warm.
Cooking Maple-Squash Puree is quick and easy! Nevertheless, you end up with a great nutritious meal, bright in colors and full of health benefits. If you are a little tired of butternut squash, replace it with sweet potato and enjoy a new type of mash!
More advanced ways of using Viking Farms Maple Syrup with Vegetables!
- Use Viking Farms Maple Amber Color and Rich Taste Syrup for most vegetables: maple glazed carrots or beets, maple roasted acorn squash, maple bread and butter pickles;
- ½ cup of Viking Farms Maple for every 2 cups of vegetables for glazing;
- Viking Farms Maple Dark Color and Robust Taste Syrup for bitter vegetables like maple glazed or roasted brussels sprouts;
- Use Viking Farms Maple Dark Color and Robust Taste Syrup for butternut squash or French onion soup!
