| • | 4 lb. (2 kg.) butternut squash |
| • | 1/4 cup (50 mL) butter |
| • | 1/4 cup (50 mL) whipping cream |
| • | 1/4 cup (50 mL) maple syrup |
| • | 1/2 tsp. (2 mL) salt |
- Preheat the oven to 400° F (200° C).
- With a large, sharp knife, cut the butternut squash in half lengthwise. Scoop the seeds out with a spoon and place both halves, cut-side-down in a shallow baking dish or cookie sheet with sides. Pour in just enough water to cover the pan about 1/8-inch (.25 cm) deep. Place in the oven and bake for 30 minutes. Turn the squash halves over and continue baking for another 30 minutes or until very tender when poked with a fork. Remove from the oven.
- With a spoon, scoop the squash flesh out into a bowl. If you have a food processor, puree the squash with the butter, whipping cream, maple syrup and salt until very smooth and creamy. (You may have to do this in two batches.) You can also beat the butter, cream, maple syrup and salt into the squash with an electric mixer, if you prefer. The squash won't come out quite as velvety smooth, but it will still be delicious.
How kids can help:
• |
Scoop the seeds out of the squash before baking. |
• |
Help mix in the added ingredients. |
