Maple Walnut Squash Puree Recipe

Maple Walnut Squash Puree picture

Summary

Preparation Time5 MinDifficulty LevelEasy
CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Cubed peeled squash12 Cup (192 tbs)
 Butter3 Tablespoon
 Maple syrup3 Tablespoon
 Salt3⁄4 Teaspoon
 Ground nutmeg1⁄4 Teaspoon
 Chopped walnuts1⁄4 Cup (4 tbs) (Toasted)
 Ground pepper1⁄4 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 mg

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

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.
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