Name: Maple Squash Purée
Yield: Makes 8 to 10 servings
Ingredients: 5 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (10 cups); 2 cups water; 1 3/4 teaspoons salt; 1/3 cup pure maple syrup; 3 tablespoons unsalted butter, cut into tablespoon pieces; 1/2 teaspoon black pepper

Maple squash is a time-honored Thanksgiving staple, but there are plenty of other ways to go with butternut. See our variations, below, for a few ideas.

Active time: 30 min Start to finish: 45 min

Cooks' note:

·Add crumbled bacon: Cook 6 bacon slices in a 12-inch heavy skillet over moderate heat until crisp. Transfer bacon to paper towels to drain, then crumble and sprinkle over purée.
·Add 1 teaspoon finely grated peeled fresh ginger to purée along with pepper and salt.

Recipe notes

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