Transform traditional waffles or pancakes with a pat of this seasonal butter.
½ cup fresh blueberries
6 tablespoons good-quality maple syrup
1 cup salted butter, at room temperature
1. Combine the blueberries and syrup in a small, heavy-bottomed pan. Bring to a boil and cook for a minute or so until blueberries are softened. Remove from the heat, smash some of the berries up with a fork, and allow to cool down to room temperature.
2. Once the berry mixture is cool, process the mixture and the butter together in a food processor (stopping to scrape the sides down as necessary) until well-combined. Serve immediately with waffles or pancakes; the butter also keeps for at least a week in the fridge or for several months if wrapped and stored in the freezer.
Sweet maple syrup balances the inherent nuttiness of Kabocha squash in this simply amazing side dish.
1 Kabocha squash
2 tablespoons butter
4 tablespoons maple syrup
Sea salt and fresh ground pepper
1. Cut squash in half; scoop out seeds. Cut into 2-inch pieces; peel, rinse, and drain.
2. Steam the squash, covered, over simmering water until tender, about 25 to 35 minutes. Drain squash and transfer to a large bowl.
3. Add the butter and some of the maple syrup. Mash and taste. Add more maple syrup, if desired, and salt and pepper to taste.