Maple Walnut Squash Puree (do ahead) |
|
 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
I love do ahead dishes that you just pop into the oven - This is very tasty with that Turkey or othe poutry & pork Ingredients:
12 cups cubed peeled acorn squash or 12 cups hubbard squash or 12 cups your favorite squash (1 1/2 cubes) |
3 tablespoons butter |
3 tablespoons maple syrup |
salt and pepper |
1/4 teaspoon nutmeg |
1/4 cup walnuts or 1/4 cup pecans |
Directions:
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.
|
|