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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Butternut Squash Puree with Maple-Glazed Pecans Recipe

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This recipe for Butternut Squash Puree with Maple-Glazed Pecans is from The Sekera Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Maple glazed pecans:
1 egg white
2 tbsp maple syrup
1 tbsp brown sugar, firmly packed
1/4 tsp salt
1/4 tsp cinnamon
2 c pecan halves

Butternut squash puree:
1 butternut squash( approx 2 lbs)
1 tbsp butter
1 large shallot, chopped
2 tbsp heavy cream
2 tbsp maple syrup
1/4 tsp salt
1/4 tsp black pepper
dash allspice
Directions:
Directions:
Preheat oven to 300º. Line baking sheet with aluminum foil;coast foil with butter

For maple glazed pecans, whip egg white in large bowl until frothy. Stir in maple syrup, brown sugar, salt and cinnamon; whip again to blend. Stir in pecan halves. Spread pecans on buttered, foil-lined baking sheet. Bake 30 minutes, turning once or twice. Remove from oven and cool for 5 minutes. Stir to prevent sticking;set aside. Increase oven temperature to 350º.

Meanwhile, for puree, pierce squash in several places. Microwave 11-12 minutes on HIGH, or until knife inserted into thick part comes out easily and squash feels slightly tender to the touch. Set aside until squash is cool enough to handle.

Cut squash in half. Scoop out and discard seeds and stringy flesh. Scoop out squash and place in blender. Melt butter in a small saucepan over medium heat. Add shallot; cook and stir 2-3 minutes or until tender. Add cream, maple syrup, salt, pepper and allspice. Puree in blender until smooth.

Spoon puree into shallow baking dish. Bake 15 minutes to heat through. Sprinkle on 1/2 c pecans.
Personal Notes:
Personal Notes:
Margie made this dish when Nadine was visiting at Thanksgiving to rave reviews. She used canned sweet potatoes or yams in place of the squash. Store leftover pecans in an airtight container. Sprinkle over oatmeal, add to cookies, or eat as a snack.

 

 

 

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