Maple Walnut Squash Puree (do Ahead)

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 12 cups cubed peeled acorn squash or 12 cups hubbard squash or 12 cups your favorite squash (1 1/2" cubes)
• 3 tablespoons butter
• 3 tablespoons maple syrup
• salt and pepper
• 1/4 teaspoon nutmeg
• 1/4 cup walnuts or 1/4 cup pecans

Recipe

• 1 cook the squash (in water) until tender (apprx 25 minutes), drain.
• 2 puree in a food processor until smooth.
• 3 blend in the butter, maple syrup, salt, pepper& nutmeg.
• 4 spoon into a shallow lightly greased baking dish (8 cup size) serve immediately or you may now refrigerate the casserol covered for up to 2 days or freeze for up to 2 weeks if you freeze the caaserole thaw in the fridge for 3 days before planning to serve it.
• 5 bake in 400f oven for 25 minutes decorate with nuts and bake a further 10 minutes.