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
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
- Folate 21.0
- Calcium 10.0
- Vitamin A 167.0
- Vitamin C 58.0
