Maple Walnut Squash Puree Recipe
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 |
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
Directions
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.
Chef
