Maple Squash

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: September 2007

Ingredients

  • 12 cups cubed peeled butternut squashes
  • 3 tablespoons butter
  • 3 tablespoons maple syrup
  • 3/4 teaspoons salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon pepper
  • 1/4 cup chopped walnuts toasted

Method

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.

Nutritional facts Per serving: about

  • Sodium 819 mg
  • Protein 3 g
  • Calories 175.0
  • Total fat 7 g
  • Cholesterol 12 mg
  • Saturated fat 3 g
  • Total carbohydrate 30 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 21.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 167.0
  • Vitamin C 58.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Maple Squash

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