In a steamer set over boiling water steam the squash, covered, for 15 minutes, or until it is very tender. Reserve the steaming liquid and in a food processor puree the squash with the butter, maple syrup, and enough of the reserved steaming liquid to reach the desired consistency. Season the squash puree with salt and pepper. The squash puree may be made 3 days in advance, kept covered and chilled, and reheated, adding additional water as needed. Yield: 8 serving Posted to MC-Recipe Digest V1 #324 Recipe by: COOKING LIVE SHOW #CL8767 From: "Angele and Jon Freeman"
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|Serving Size: 1 Serving (1588g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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