Maple Walnut Squash Puree
Maple Walnut Squash Puree
This recipe makes 8 servings
- Portion size: 8
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.
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
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.)
