Butternut Squash and Carrot Purée with Maple Syrup
4 tablespoons (1/2 stick) butter
1 onion, chopped
3 carrots, peeled, thinly sliced
1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces
1 cup fresh orange juice
3 tablespoons pure maple syrup
Melt 2 tablespoons butter in large pot over medium heat.
Add onion and sauté until just tender, about 8 minutes.
Stir in 1 tablespoon butter.
Add carrots and sauté until coated with butter, about 1 minute.
Stir in remaining 1 tablespoon butter.
Add squash and sauté until beginning to soften, about 8 minutes.
Pour orange juice over vegetables. Cover and simmer until vegetables are soft, about 25 minutes.
Uncover and simmer until all liquid evaporates, about 5 minutes.
Stir in maple syrup. Cool slightly.
Season to taste with salt and pepper. It was very tasty and easy