Happy belated Thanksgiving everyone! Or more importantly, happy morning after!

If you are here, reading this, then it means you must have mustered up the ability to roll yourself out of bed this morning, which is generally a good sign. (It also means that I have mustered up the ability to roll myself out of bed this morning. Don’t look at me like that, considering the amount of food I consumed last night, me not being able to hoist myself out of bed was a distinct possibility.)

Dinner was held at my parents’ house in Queens. There were 11 of us in attendance: my immediate family (parents, brother, sister), my mom’s sister’s family (my aunt, uncle, and two cousins) and my mom’s cousin – my Aunt Jackie. A manageable number of people to cater to. Very much unlike the Thanksgivings of yore, when the entirety of my dad’s side of the family (we are talking 30+ people here) would gather in my uncle’s loft in lower Manhattan to have what can only be described as the most epic Thanksgiving celebrations ever. The whole thing was actually one huge tequila-drinking contest. Let’s just say I was inoculated into the world of Patron and Jose Cuervo very early on. Let’s also just say that it is a miracle that in all those years there was not a single car accident or DUI.
One would think that having fewer people at Thanksgiving would mean less food. Not the case. We could have fed thirty people. Easily. Fifty is probably a more accurate estimate. There was turkey, stuffing, green bean casserole, a brussels sprouts salad, a beet salad, mashed potatoes, sweet potatoes, stuffed artichoke hearts, stuffed mushrooms, cranberry sauce (times two – homemade – my version, and canned – yuck), and an appetizer spread of hummus (mine also – cilantro hummus), guacamole, cheese, and crackers. Plus dessert (pumpkin pie, apple pie, berry pie, pecan pie, Italian pastries, cookies, and my bourbon pumpkin cheesecake that I am going to tease you with now and then use as fodder for a later post).
And, of course, there was the butternut squash puree that I made. You knew that I wasn’t going to go through Thanksgiving without a single winter squash recipe. That would be sacrilege at this point. And fairly dangerous since I’m pretty sure I would go through vitamin A withdrawal if I decreased my daily dosage so precipitously.

I also don’t want to mess with this nice orange hue that my skin has taken on from all of the beta-carotene. I hear the radioactive look is in this season. And I am nothing if not fashion forward.
This was not the butternut squash recipe I originally intended on making. But then I stumbled upon the Foodie Fans of the Pioneer Woman (via Muneeba’s lovely and completely droolworthy site). And saw that the first official challenge was to make one of PW’s Thanksgiving side or dessert dishes.

And I thought to myself, What is one more blog event in light of the five million that I already take part in? (I have them all inserted into my Google Calendar and I swear there is not a week in the next month without a blog event deadline. Be afraid. Be very afraid.)

So I high-tailed it over to Ree’s blog. And perused her Thanksgiving recipes. There was some drooling involved. And I may or may not have had to take a few cold showers.

Now I am a pacifist by nature. And also one to do what I’m told (maybe that is why I enjoy participating in blog events so much – they narrow down my menu choices to the point that I actually have no say at all whatsoever). So when Ree demanded that I try the butternut squash puree. And then added the threat of imminent attack if I didn’t. I obeyed.

And thankfully so. Because this was fantastic. Maybe it’s the butter, maybe it’s the maple syrup, or maybe it’s the combination of the two, but either way the squash absolutely melts in your mouth.

The kind of dish that you can’t stop eating even if you try. Even if you are stuffed. Even if you feel like your stomach will implode. You keep putting spoonful after spoonful into your mouth. Because you just don’t want the experience to end.

So I leave you with this. Try it. I probably won’t deck ya. But only because depriving your taste buds of this culinary experience will be punishment enough.
This is the fifth recipe in my 12 Weeks of Winter Squash!

Butternut Squash Puree
Serves 8-10, adapted from The Pioneer Woman Cooks

2 butternut squash (4-5 pounds worth)
1/4 cup maple syrup
4 oz butter
a bit of salt and pepper

1. Preheat the oven to 400. Cut the squash in half length-wise and scoop out the seeds and pulp.

2. Place on a baking pan, facedown, and pour a cup or so of water into the pan. Roast until fork-tender (about 50 minutes).

3. Cut the butter into small-ish pieces and place in a large bowl. When the squash is done, scoop the flesh into the bowl, on top of the butter. Mash it using a potato masher. Pour in the maple syrup. Mash again. Add some salt and pepper to taste. Serve it like this or puree it in the food processor for a smoother squash experience. I only have a small food processor so I pureed about half of it and then got tired. And hungry.

You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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34 Responses to 12 Weeks of Winter Squash: PW Style – Butternut Squash Puree

  1. Kelsey says:

    I too take on an orange hue this time of year. Oh, who am I kidding…. It is constant thanks to an addiction to carrot juice.
    I am soooo adding Patron to the Holdiay festivities this year!!

  2. Barbara says:

    Love butternut squash. This recipe is easy and delcious!

  3. monicajane says:

    this is pretty much the main way I eat squash…I don’t add the sugar…I like things simple sometimes.

    I’ve enjoyed your squash series and do plan to make the pasta/squash casserole soon…

  4. This recipe looks excellent, it’s always good to have a couple of healthy options at the table.

  5. Palidor says:

    My Thanksgiving was last month so I had no trouble getting out of bed this morning. 😉 That squash looks yum! It must be so tasty with maple syrup.

  6. Shannon says:

    ooh, i made one just with a dab of butter and cinnamon, but i love the addition of cinnamon!! did your mom shower you with wicking and thermal layers??

  7. girlichef says:

    Oh, simple and delicious…love it! Hope your day was awesome 😀

  8. I did manage to roll out of bed but did sleep in – and it’s almost 5pm here and I’m still in my jammies!
    This squash recipe sounds yummy and so easy! I made yellow squash casserole yesterday, in fact I think I hear the leftovers calling me now. Glad you had a nice Thanksgiving 🙂

  9. Debinhawaii says:

    You can’t go wrong with butter and maple syrup–it looks great!

  10. I am turning orange too! From a combo of squash and sweet potatoes. I love these – they sound real yummy with maple syrup!

  11. teresa says:

    i love this. butternut squash adn maple syrup were made for eachother! i’m glad you had a good turkey day!

  12. Little Inbox says:

    Another kind of healthy recipe that I would love to try.

  13. Pam says:

    Food events in your google calender! Genius.

  14. Kim says:

    The radioactive look – LOL! Love the addition of maple syrup. They look really creamy! Sounds like you had a really great Thanksgiving. I’m glad you snapped some pictures. I don’t think I remembered to take any.

  15. Great simple recipe…. that’s probably why it is so good! Great food blog here, I look forward to reading more of your creative post. Thanks

  16. Megan says:

    Orange is in – and it’s cheaper than buying self tanner – wouldn’t you agree?

    I love squash puree – but reading about your families’ feasts just makes me laugh. Sounds like my childhood!

  17. Elra says:

    Lovely butternut squash. On thanksgiving day, a friend of us brought butternut squash soup, oh it was good.

  18. I love simple dishes like this! I could eat it every day

  19. Michelle says:

    I was at Ree’s book signing just last week! Have not tried any of her recipes yet but the photos in her book are gorgeous!

  20. Very yummy, Joanne! I saw PW’s post too but was too busy fighting with pie crust to take notice. Your past Thanksgivings sound like quite the party ;p. It’s nice to hear about families having a great time together.

  21. That sounds very healthy… I love butternut squash, use it mostly for risotto, roasted.

  22. omg. boy bands MAKE it possible to get through my cardio stuff. nothing like belting out things that are throwbacks to the 90s. =D
    the pumpkin bread WAS delicious. go buy that mix and try it!

  23. Mmm, delicious! Love the mash.
    For some reason our bn squash are a little paler than yours. Yours is so nice and orangey!

  24. Nat says:

    Wow…that looks just creamy and delicious …wish i had made some for our thanksgiving dinner!….

    Well… a very happy thanksgiving to you too Joanne, I hope you had a wonderful one..!

  25. looks great wow what a crowd and feast!

  26. the spice folks are giving me a discount code will message u when i have it

  27. Lea Ann says:

    Love butternut squash, and how simple and easy.

  28. Donna-FFW says:

    So glad to hear you joined the PW group, me too. Sure looks like you picked a winner, delicious, I have to try that one.

    You are from queens? I am originally from Yonkers. Hope your Thanksgiving was wonderful, sounds like it was.

  29. burpandslurp says:

    Haha, I BARELY mustered up the strength to get up yesterday. Actually, I only got up around 1 in the afternoon. Tee hee hee!

    I like this puree, but I would leave out the maple syrup…otherwise it would be too much like dessert to me!

  30. Katy ~ says:

    Joanne, you are a sketch! grins.

    This does look and sound so good. Will have to save one. YUM

  31. Sophie says:

    MMMMMMMM,…adding the maple syrup here is a lovely added flavour! Yummie!

  32. comfycook says:

    Not only is this a delicious dish, it is a beautiful one. Squash is one of those veggies that make the whole table glow.

    Would this make a good filling for a green something scooped out. What about cheating and putting it into an acorn squash. I think acorn squash is prettier than butternut. Mix both together, add the goodies and refill the squash.

    OK, that’s new dish but your recipes make me think. That is good.

  33. Thanks for posting such a great recipe for our food blog group. My husband would gobble this one right up! We love squash. Look forward to seeing your next submission on breakfast or brunch!

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