|
Hi friends,
Thanksgiving is just around the corner, and if you’re still building your menu, we have a side dish for you.
This week’s Maple Monday recipe is Mashed Butternut Squash with Maple Syrup. It’s creamy and cozy, and it’s easy enough to make ahead so you’re not juggling one more pot on the big day.
Butternut squash is already naturally sweet, but a little real Vermont maple syrup brings out its deep, warm flavor. It turns a simple fall vegetable into the dish people ask about at the table.
A Few Tips from the Kitchen
Roast, don’t boil. Roasting the squash gives you deeper, sweeter flavor and keeps the mash from getting watery.
Add the syrup a little at a time. Squash varies in sweetness, so stir in the maple gradually and taste as you go.
Make it ahead. It reheats beautifully. Warm it gently on the stove with a splash of milk or cream to bring back that silky texture.
Finish with a drizzle. A pat of butter and one more swirl of maple on top makes it look as good as it tastes.
Get the full recipe at plewfarm.com. While you’re there, stock up on maple syrup for your Thanksgiving cooking. A bottle in the pantry is always a good idea this time of year.
|
