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Maple Walnut Squash Puree

Chef.at.Home's picture
Ingredients
  Cubed peeled squash 12 Cup (192 tbs)
  Butter 3 Tablespoon
  Maple syrup 3 Tablespoon
  Salt 3⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Chopped walnuts 1⁄4 Cup (4 tbs) (Toasted)
  Ground pepper 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Squash
Preparation Time: 
5 Minutes

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4.189285
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1417 Calories from Fat 685

% Daily Value*

Total Fat 77 g118.9%

Saturated Fat 26.6 g133.2%

Trans Fat 0 g

Cholesterol 96.8 mg32.3%

Sodium 1523.7 mg63.5%

Total Carbohydrates 183 g61%

Dietary Fiber 19 g76.1%

Sugars 75.6 g

Protein 11 g22.3%

Vitamin A 22.6% Vitamin C 0.5%

Calcium 9.2% Iron 17.1%

*Based on a 2000 Calorie diet

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Maple Walnut Squash Puree Recipe