Temptingly Sweet Butternut Squash Recipe

Ingredients

3 1/2 Pounds Butternut Squash

1/4 Cup Unsalted Butter

1/2 Cup White Onion

1 Large Garlic Glove

1/4 Teaspoon Nutmeg

1/2 Cup Apple Cider

1/3 Cup Maple Syrup

Preheat oven to 440F/200C

With a long sturdy chefs knife, split the butternut squash lengthwise from stem to core

Using a large spoon scoop out the seeds and stringy material

Place squash halves, cut side up, on large heavy bottomed baking sheet and place in the center of the oven

Bake squash halves until very tender, about 50 minutes or until you can easily cut into the flesh with a spoon

Carefully remove from the oven

Using a large spoon, carefully scoop out the squash flesh leaving the skin and transfer to a large mixing bowl

In a medium sized saucepan over medium-low head melt butter follow with the onion, garlic and ground nutmeg.

Salute until the onion is tender and light brown, about ten minutes or so

Add the hot onion mixture to the squash along with the apple cider and maple syrup, mix thoroughly

Puree the squash mixture in batches in a food processor fitted with the chopping blade or bar blender until smooth

Add the squash puree to the saucepan and season to taste with the salt and pepper