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Maple Nut Mashed Rhubarb Squash

Farm.Fares's picture
Ingredients
  Hubbard squash 3 Pound
  Boiling water 3 Cup (48 tbs) (Adjust Quantity As Needed)
  Butter 1⁄2 Cup (8 tbs) (At Room Temperature)
  Maple syrup 2⁄3 Cup (10.67 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Ground ginger 1⁄4 Teaspoon
  Chopped toasted pecans/Walnuts 1⁄2 Cup (8 tbs)
Directions

Cut the squash into pieces, remove the seeds and the fibers and peel it.
Cook the squash in boiling water to cover in a covered saucepan for 15 to 20 minutes or until very tender.
Drain and mash as you would potatoes.
Return to the saucepan and beat in the butter, maple syrup, salt, pepper and ginger.
Turn into a hot serving dish and sprinkle with the nuts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Squash
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
6

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4.314285
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 411 Calories from Fat 186

% Daily Value*

Total Fat 21 g32.4%

Saturated Fat 10.3 g51.6%

Trans Fat 0 g

Cholesterol 40.3 mg13.4%

Sodium 240 mg10%

Total Carbohydrates 57 g19.1%

Dietary Fiber 7.5 g30.2%

Sugars 27.4 g

Protein 6 g12.1%

Vitamin A 258.9% Vitamin C 45.4%

Calcium 3.3% Iron 11.3%

*Based on a 2000 Calorie diet

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Maple Nut Mashed Rhubarb Squash Recipe