Maple Squash
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This recipe makes 8 servings
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 |
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.
Ingredients
- 12 cups cubed peeled butternut squash
- 3 tbsp butter
- 3 tbsp maple syrup
- 3/4 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp pepper
- 1/4 cup chopped walnuts, toasted
Preparation
In large pot of boiling salted water, cook squash until tender, 25 minutes.
In food processor or blender, puree 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, puree 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
- Keywords : Sides; Boil; Vegetarian; Squash; Maple syrup;
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