Butternut Squash and Carrot Purée with Maple Syrup

• 4 tablespoons (1/2 stick) butterbutter
• 1 onion, choppedonion
• 3 carrots, peeled, thinly slicedcarrot
• 1 3 1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces
• 1 cup fresh orange juiceorange-juice
• 3 tablespoons pure maple syrupmaple-syrup

1. 01Melt 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.)

Sign in and stock your pantry to see what you have for this recipe.