Maple Butternut Squash - NSVhol

Cut each squash lengthwise in half; discard seeds. Then cut each half crosswise into slices about 1 inch thick; cut off peel. (It occurs to me that this might be easier to do after the next step.) In a 5 quart saucepan over high heat, in 1 inch boiling water, heat squash to boiling. Reduce heat to low; cover and simmer 15 minutes stirring occasionally, or until squash is fork-tender. Drain. In large bowl, with mixer at low speed, beat squash, maple syrup, and butter until smooth, scraping bowl often with a rubber spatula. Spoon into a warm bowl; sprinkle with parsley. —— Easy, make-ahead recipes are the only things that get me through the holiday season. And people are always impressed that my cranberry sauce isn’t out of a can. Go figure. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008