Butternut Squash Purée

Ingredients

• 1/2 piece butternut squash, approximately 2 pounds, roasted
• 1 tablespoon butter
• 1 pinch kosher salt
• 1 pinch white pepper
• 1/2 tablespoon maple syrup, medium amber

Preparation

1. Pre heat oven to 400º F, place squash with cut half facing down on a sheet pan in oven and cook until tender, approximately 25 minutes. 

2. Remove from oven and allow to cool for 5 minutes.  Scoop flesh into a blender using a spoon.

3. Place the butter, maple syrup, salt and pepper into blender.  Puree on high speed until smooth, adjusting the seasoning as needed.  Place puree in a small sauce pot and cover.