Maple Walnut Squash Puree (do ahead) Recipe

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Maple Walnut Squash Puree (do ahead)
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  1. Cook the squash (in water) until tender (apprx 25 minutes), drain.
  2. Puree in a food processor until smooth.
  3. Blend in the butter, maple syrup, salt, pepper& nutmeg.
  4. Spoon into a shallow lightly greased baking dish (8 cup size) serve immediately or You may now refrigerate the casserol covered for up to 2 days or freeze for up to 2 weeks If you freeze the caaserole thaw in the fridge for 3 days before planning to serve it.
  5. Bake in 400F oven for 25 minutes Decorate with nuts and bake a further 10 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 166.18 Kcal (696 kJ)
Calories from fat 59.78 Kcal
% Daily Value*
Total Fat 6.64g 10%
Cholesterol 11.45mg 4%
Sodium 7.87mg 0%
Potassium 766.55mg 16%
Total Carbs 26.45g 9%
Sugars 5.16g 21%
Dietary Fiber 4.49g 18%
Protein 3.09g 6%
Vitamin C 23.2mg 39%
Vitamin A 0.1mg 2%
Iron 2.2mg 12%
Calcium 80.7mg 8%
Amount Per 100 g
Calories 73.27 Kcal (307 kJ)
Calories from fat 26.36 Kcal
% Daily Value*
Total Fat 2.93g 10%
Cholesterol 5.05mg 4%
Sodium 3.47mg 0%
Potassium 337.98mg 16%
Total Carbs 11.66g 9%
Sugars 2.27g 21%
Dietary Fiber 1.98g 18%
Protein 1.36g 6%
Vitamin C 10.2mg 39%
Iron 1mg 12%
Calcium 35.6mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.1
  • 5

Good Points

  • low fat,
  • saturated fat free,
  • sodium free,
  • low cholesterol

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