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Maple Squash Puree




Source of Recipe


The Wedge Restaurant


List of Ingredients




1 large butternut or Hubbard squash - peeled, seeded and cut into chunks
1/2 cup apple butter
1/2 cup plain soy milk
1/4 cup maple syrup or maple granules



Recipe



Place the squash in a large saucepan and cover with water. Bring to a boil, reduce heat to moderate and cook until soft, about 20 minutes. Drain well.

In a food processor or food mill, puree the squash. Return to the saucepan and stir in the apple butter, soymilk and maple. Blend well and cover until ready to serve.

May be made 1 or 2 days in advance, refrigerated and reheated at serving time.


YIELD: 6 Servings