Tested till perfect Maple Walnut Squash Puree
Maple Walnut Squash Puree

Maple Walnut Squash Puree

This ideal make-ahead dish can also be served right away. Just garnish with the walnuts before serving. To toast walnuts, cook in small skillet over medium heat, stirring, for about 5 minutes.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

    12 cups (3 L) cubed peeled squash
    3 tbsp (50 mL) butter
    3 tbsp (50 mL) 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
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

In large pot of boiling salted water, cook squash for 25 minutes or until tender; drain.

Puree in food processor or blender until smooth; blend in butter, maple syrup, salt, nutmeg and pepper. Spoon into shallow greased 8 cup (2 L) casserole or baking dish.

Serve immediately garnished with walnuts. (Or omit walnuts and cool, cover and refrigerate for up to 2 days. Or freeze immediately for up to 2 weeks; thaw in refrigerator for 3 days. Remove from refrigerator 30 minutes before baking, covered, in 400°F/200°C oven for 25 minutes. Garnish with walnuts; bake, uncovered, for 10 minutes or until heated through.)

All rights reserved. Transcontinental Media G.P. © 2014