This maple butternut squash puree with subtle maple flavour is great as a comforting side dish with your favourite protein - and is a great way to wrap up maple syrup season as we look towards the spring and summer!
Total time
Servings
Ingredients
1 medium-sized butternut squash (peeled and cubed)
2 tbls extra-virgin olive oil
3-4 sage leaves
1/2 tsp kosher salt
1 tsp minced/grated ginger (peeled)
2 tbls real maple syrup
2 tbls roasted pumpkin seeds (pepitas)
Steps
Bring a large pot of water to a boil.
Add butternut squash cubes and cook for 10-12 minutes (or until tender).
Drain squash and place in a food processor.
Add maple syrup, 1 tbls of olive oil, ginger and salt.
Process until smooth.
In a small pan, heat the second tbls of olive oil over medium/medium-high heat until very hot.
Add the sage leaves and fry them until crisp. Transfer leaves to a paper towel.
Top squash puree with pumpkin seeds and fried sage, serve, and enjoy!
