Maple Squash
Nothing says Canadian more than maple syrup, and when blended into a fall favourite such as this squash, it turns Rose Murray's familiar dish into a make-ahead classic that's perfect for entertaining.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 175 |
| pro | 3 g |
| total fat | 7 g |
| sat. fat | 3 g |
| carb | 30 g |
| fibre | 4 g |
| chol | 12 mg |
| sodium | 819 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 11% |
| vit A | 167% |
| vit C | 58% |
| folate | 21% |
-
12 cups (3 L) cubed peeled butternut squash
3 tbsp (50 mL) each butter and maple syrup
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) each nutmeg and pepper
1/4 cup (50 mL) chopped walnuts, toasted
Preparation:
In large pot of boiling salted water, cook squash until tender, 25 minutes.
In food processor or blender, purée squash until smooth. Blend in butter, maple syrup, salt, nutmeg and pepper. Transfer to shallow greased 8-cup (2 L) casserole. (Make-ahead: Cover and refrigerate for up to 2 days. Or freeze for up to 2 weeks; thaw and reheat in 400°F/200°C oven for 25 minutes.) Serve garnished with walnuts.
In food processor or blender, purée squash until smooth. Blend in butter, maple syrup, salt, nutmeg and pepper. Transfer to shallow greased 8-cup (2 L) casserole. (Make-ahead: Cover and refrigerate for up to 2 days. Or freeze for up to 2 weeks; thaw and reheat in 400°F/200°C oven for 25 minutes.) Serve garnished with walnuts.
Source
Canadian Living Magazine: September 2007
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