At Bible study David asked for my recipe for Squash and Carrot puree cooked in orange juice.

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

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