 Butternut Squash Purée with Maple-Glazed Pecans
Makes 4 servings
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Image © Publications International, Ltd.
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Butternut Squash Purée with Maple-Glazed Pecans
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Ingredients
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Maple-Glazed Pecans*
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1
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egg white
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2
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tablespoons maple syrup
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1
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tablespoon firmly packed light brown sugar
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1/4
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teaspoon salt
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1/4
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teaspoon ground cinnamon
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2
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cups pecan halves*
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Butternut Squash Purée
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1
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(2-pound) butternut squash
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1
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tablespoon butter
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1
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large shallot, chopped
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2
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tablespoons whipping cream
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2
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tablespoons maple syrup
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1/4
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teaspoon salt
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1/4
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teaspoon black pepper
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Pinch allspice
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*Or, substitute prepared glazed pecans, available in the supermarket snack or produce section.
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1. Preheat oven to 300°F. Line large baking sheet with foil; grease foil.
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2. For pecans, beat egg white in large bowl until frothy. Add maple syrup, brown sugar, salt and cinnamon; beat until well blended. Add pecans; stir until evenly coated. Spread pecans on prepared baking sheet. Bake 30 minutes, turning once or twice. Cool on baking sheet 5 minutes. Stir to prevent sticking; set aside. Increase oven temperature to 350°F.
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3. Meanwhile, for purée, pierce squash in several places. Microwave 11 to 12 minutes on HIGH or until knife inserted into thickest part comes out easily and squash feels slightly tender to the touch.** Set aside until squash is cool enough to handle.
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4. Cut squash in half. Scoop out and discard seeds and stringy flesh. Scoop out squash flesh; place in blender. Melt butter in small saucepan over medium heat. Add shallot; cook and stir 2 to 3 minutes or until tender. Place in blender. Add cream, maple syrup, salt, pepper and allspice. Purée in blender until smooth.
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5. Spoon purée into shallow baking dish. Bake 15 minutes to heat through. Sprinkle with 1/2 cup pecans.
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**To cook on rangetop, quarter and seed squash. Place squash quarters in large pot of boiling water to cover. Cook 30 minutes or until tender. Drain well; set aside until squash is cool enough to handle.
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Tip
Store leftover pecans in airtight container. Sprinkle over oatmeal, add to cookies or eat as a snack.
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Potluck tip
Prepare pecans and squash purée as directed through step 4. Place nuts in separate plastic container. Cover purée and refrigerate up to one day. To serve at your host's home, bake purée 15 minutes at 350°F or until hot. Sprinkle with 1/2 cup pecans. Or, wrap baked purée in several layers of aluminum foil and wrap again with thick towel or newspapers to keep finished dish warm when transporting. Sprinkle with pecans just before serving.
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© Publications International, Ltd.
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Printed
from fbnr.com
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