Butternut Squash and Carrot Purée with Maple Syrup
- 3 tablespoons pure maple syrup
- 4 tablespoons butter
- 1 cup fresh orange juice
- 1 onion
- 3 carrots
- 1 3 1/2-pound butternut squash
Melt 2 tablespoons butter in large pot over medium heat. Add onion and sauté until just tender, about 8 minutes. Stir in 1 tablespoon butter. Add carrots and sauté until coated with butter, about 1 minute. Stir in remaining 1 tablespoon butter. Add squash and sauté until beginning to soften, abou...