Maple Butternut Squash - NSVhol

Servings: 10
Ingredients:

2 md Butternut squash; (less than
-two pounds each)
Water
1/2 c  Maple syrup
6 tb Butter
Chopped Parsley, garnish

Cut each squash lengthwise in half; discard seeds. Then cut each
half crosswise into slices about 1 inch thick; cut off peel. (It
occurs to me that this might be easier to do after the next step.)

In a 5 quart saucepan over high heat, in 1 inch boiling water, heat
squash to boiling. Reduce heat to low; cover and simmer 15 minutes
stirring occasionally, or until squash is fork-tender. Drain.

In large bowl, with mixer at low speed, beat squash, maple syrup,
and butter until smooth, scraping bowl often with a rubber spatula.
Spoon into a warm bowl; sprinkle with parsley.

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Easy, make-ahead recipes are the only things that get me through
the holiday season. And people are always impressed that my
cranberry sauce isn’t out of a can. Go figure.