CTV Recipes

All Recipes
Clear all
Meals
Chefs
Dietary Concerns
More Options
Shows

Search Recipes

Spiced brown butter and squash puree

Ingredients

  • 1 medium butternut squash, peeled and diced
  • 1 cup vegetable broth (250 milliliters)
  • 1 cinnamon stick
  • 1 tablespoon grated ginger (15 milliliters)
  • Salt and pepper to taste
  • 3 tablespoons butter (45 milliliters)
  • 1 tablespoon maple syrup, or to taste (15 milliliters)

Directions

  1. In a medium sauce pan combine the diced squash, vegetable broth, cinnamon and grated ginger. Season with salt and pepper and bring to a boil. Reduce to low and simmer, covered, until squash is tender. Strain out excess broth and reserve to adjust thickness of puree. Remove the cinnamon stick and discard. Mash with masher or immersion blender. Set aside. 
  2. Meanwhile, in a small skillet, heat butter over medium heat until just browned but not burnt. Pour in maple syrup and add to mashed squash. Stir with wooden spoon or whisk to combine. Adjust seasoning.  

Follow Christine Cushing:


You might like

View All Recipes
Roasted broccoli and sweet potato salad Roasted broccoli and sweet potato salad
Quick Mashed Potatoes Quick Mashed Potatoes
Chestnut cranberry stuffing Chestnut cranberry stuffing
Pumpkin soup Pumpkin soup
Japanese style sweet potatoes Japanese style sweet potatoes