Maple Walnut Squash Puree
|Cubed peeled squash||12 Cup (192 tbs)|
|Maple syrup||3 Tablespoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Chopped walnuts||1⁄4 Cup (4 tbs) (Toasted)|
|Ground pepper||1⁄4 Teaspoon|
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 squash mixture into shallow greased 8-cup (2 L) casserole or baking dish; garnish with walnuts.