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1 medium butternut squash (about 3 pounds)
1 Macintosh apple baked
3 Tablespoons unsalted butter (Cabot)
3 Tablespoons pure maple syrup (Grade B)
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1½ teaspoons coarse kosher salt or more to taste
2 Tablespoons sour cream (Cabot)
2-3 cups vegetable or chicken stock
1 Tablespoon maple syrup whisked into ¼ cup crème fraiche (Vermont Butter and Cheese) for garnish
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Bake butternut squash and apple in a 350-degree oven until tender. Cool until easy to handle. Scoop out the flesh and transfer to your food processor or blender. Save seeds. Blend the flesh of the squash and the apple, salt, melted butter, and maple syrup (add some broth if needed). Transfer the puree to a medium saucepan. Whisk in about 2 cups of broth and heat through over medium heat. Thin with additional stock and adjust seasoning to taste. Stir in sour cream. Serve hot with a swirl of the maple crème fraiche on each bowl. Garnish with a few scattered maple glazed squash seeds on top.
Toss dried squash seeds (1/3–1/2 cups) with 2 teaspoons of olive oil and 1 teaspoon of coarse kosher salt and toast until golden. Boil 1/3-cup maple syrup of 3 minutes, stir in the toasted squash seeds and boil, stirring, for another 3 minutes. Dump the coated seeds onto a lightly greased cookie sheet and spread them out to cool. Cool the seeds completely and break them apart as desired.
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