Serves:  10

ingredients

  • 2 butternut squash
  • 1/2 cup butter
  • 3/4 tsp fresh nutmeg
  • 1/4 cup whole milk or heavy cream
  • 1/4 cup Vermont maple syrup
  • Salt and pepper to taste

directions

  1. Peel squash and de-seed
  2. Cut squash into 1 inch cubes
  3. Place squash into 2-½” perforated pan
  4. Steam till squash is very tender 25 to 30 minutes
  5. Let squash air dry for 5 minutes
  6. Add the ingredients from top into mixing bowl with cooked squash
  7. Mix well with blender
  8. Season to taste
  9. Adjust liquids to make thin or thick