Butternut Squash

Joe HATES squash. I'm serious. I've made it several different ways and he just doesn't like it. Tonight I made it for tomorrow's dinner and yes its another PW's recipe. I couldn't help it,she has some fabulous recipes this year for Thanksgiving. But anyways, when Joe came home tonight. I gave him a spoon full of cranberry sauce to taste because that's one of his favorites then I slide the squash in.lol..He said immediately that is good. I said "do you know what it is"? He respond yes, "its like Squash Fluff".lol.....So if you don't like squash this is a must try. Don't squash it you might like it.lol...Ok its way too late. Happy Thanksgiving!! Have a great day!




Ingredients

* 1 whole Butternut Squash
* 2 Tablespoons (to 4 Tablespoons) Maple Syrup
* ½ sticks Butter
* 1 dash(es) Salt

Preparation Instructions

Start by slicing one butternut squash clean in half. Scrape out the seed and membranes with a spoon. Place both halves, face down, on a baking sheet and pour a little water into the pan, about a cup. Bake in a 350-degree oven for about 30 minutes or until the squash is fork tender. Remove from the oven.

Cut ½ stick of butter into pieces and throw into a mixing bowl. With a spoon, begin scraping out the flesh of the squash from the skin and place in the bowl on top of the butter. Don’t miss a scrap of it!

Add 2 to 4 tablespoons of pure maple syrup. With a potato masher, mash the squash until the large chunks are gone. Add a dash of salt. Place this mixture into your blender or food processor and give it a whir until it’s pureed.