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.
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  • Portion size 8


    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
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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.)

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