Butternut Squash Puree

I made this in the middle of my tamale making adventure, while I was waiting for the chicken stock to cook and the corn husks to soften. I bought a butternut squash almost two weeks ago on a whim and kept putting off doing anything with it.

I got this recipe off of The Pioneer Woman blog. It couldn't be simpler. She took about a million really beautiful pictures, and I don't even want to try to compete with them, so you will have to check out her site if you want a visual on this.

Basically. Cut a butternut squash in half, scoop out the seeds and membranes. Place the halves, cut side down on a baking sheet with about an inch of water. Bake for about 30 minutes (until soft when pierced with a fork) at 350º F.

Scoop the softened flesh out of the skin into a bowl with half a stick of butter, cut into pieces. Mash up and add 2-4 tablespoons maple syrup. Put the whole mess in the blender and puree until smooth. Voila Deliciousness! This can easily be cooled, refrigerated and reheated over the next couple of days.