Butternut Squash Puree, Inspired by The Pioneer Woman

What a bowl of deliciousness!

My co-worker/office-mate, Jane, made this butternut squash puree for one of her family's sides this past Thanksgiving and brought me some for me to try. O. My. God!! What deliciousness it was! She saw the recipe on Ree Drummond's The Pioneer Woman website and the rest is lovely-tasting history! (Since PW's original recipe was posted in 2007, it's been redone, but I think the original recipe's photos are better.)

Do yourself a favor and make this! You'll be delighted! 

This is a true throw-n-go recipe as all flavorings are to your taste. 

To serve 10 - 12 folks: 

2 butternut squash, halved length-wise, seeds removed

1 stick++ unsalted butter

8 T. pure maple syrup (start with 8 T. - sweetness to your taste)

salt to taste

white pepper to taste (don't forget this!)

Preheat oven to 350º. 

Place squash, cut side down, on a cookie sheet. Add enough water to pan to come up about 1/4" on the squash halves. Roast for 30 - 40 minutes or until fork tender. Scoop out the squash into a food processor bowl and add remaining ingredients. Pulse processor on and off until all is well blended and quite smooth. Serve hot. 

You can make this a day or two ahead. Store in the refrigerator in an oven-proof serving dish. About 4 - 6 hours before reheating, take out of the fridge so it can come to room temperature. About 30 - 40 minutes before dinner, put in a 350º oven till all is nice and hot once again. 

YUM!

'till we feast again! 

xoabb