1 – large (5 lb) butternut squash, peeled, seeded, and cut into 1-inch pieces (will be about 10 Cups)
2 Cups water
1-3/4 tsp Salt
1/3 Cup pure maple syrup
3 Tbsp unsalted butter, cut in small pieces
1/2 tsp Ground Black Pepper
Butternut Squash Seed Oil
Simmer butternut squash in a medium stock pot filled with water and 1 tsp salt (in a 5-quart pot, water will not quite cover squash). Cover the pot and simmer, until squash is very tender, about 15 min. Reserve 1/2 cup of the squash-cooking liquid, and then drain the squash in a colander. Allow to cool slightly 10 min before transferring to a food processor or blender.
Purée cooked-cooled squash, maple syrup, and butter in batches in a food processor (or blender) until mixture is smooth. Add reserved cooking liquid if purée is too thick. Transfer squash mixture to a warmed serving bowl, and stir in black pepper and remaining 3/4 tsp salt. Before serving, drizzle top of puree with butternut squash seed oil.
Adapted from recipe by Gourmet Executive Food Editor Kemp Minfie, (which was modified by Ruth Reichl in Gourmet Weekly). WholeHearted Foods.