I love squash. I love squash so much that I make this dish every year for both Thanksgiving and Christmas although no one else in my family will touch it. That means lots of left overs for me. So be warned, this recipe is for serious squash lovers only.
Vicki’s Christmas Squash Casserole
2 large butternut or other firm winter squash
1 cup chicken or vegetable stock (or as needed)
2 tbsp Maple syrup
2 tbsp butter
1 tsp nutmeg
Salt and pepper
Fill large pot with salted water and bring to boil.
Peel, seed, and chop squash into rough hunks, and place in water (water should cover squash, if not, add more)
Reduce heat to soft boil and cook until squash is very soft – approx. 30 minutes
In food processor or blender puree squash. If too thick to puree, slowly add enough stock to soften
Add maple syrup, butter, nutmeg, and combine
Return squash to pot, stir in stock.
Reheat, adding salt and pepper as desired. Add more stock if required to make a smooth paste.
And that’s it! I’ve tried recipes that have you broil or bake the squash first, but found them unnecessarily harder. Some recipes call for baking the squash after it is pureed – why bother?