Butternut Squash Puree served as part of the second course at President Obama’s second inauguration was unlikely to have the burning heat this one offers.
But, we’re going to hold onto the claim that this recipe for 6 is way better. It’s that extra bit of burn that makes the butternut melt in your mouth. Well, maybe not, but it is the stuff that will keep you tucking into the bowl for more…
Putting it on your menu rotation week after week.
Ingredients
1 whole Butternut Squash, halved and seeded
¼ teaspoon Mad Dog 357 Carolina Reaper Puree
3 tablespoons butter, cut into pieces
2 tablespoons Maple Syrup
dash salt
Ground cinnamon and Paprika, for sprinkling
Preparation
Preheat your oven to 375ºF. Line a baking sheet with foil or baking paper.
Place the halved squashes, flat side down, on the baking sheet, and roast in the oven for 30-40 minutes. They’re done when they’re fork-tender.
In a bowl, combine the cooked butternut with the Mad Dog 357 Reaper Puree, butter, maple syrup, and salt. Use a potato masher (or a food processor) to make the puree and combine well. Scoop into a serving dish or onto plates and sprinkle with the remaining spices.
