Maple Walnut Squash Puree (do ahead)

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

I love do ahead dishes that you just pop into the oven - This is very tasty with that Turkey or othe poutry & pork

Ingredients Nutrition


  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.


Most Helpful

Bergy, I thought this puree was delightful! I halved the recipe for the three of us and omitted the nuts so my DH could eat it. I just scooped it right out of the blender and on to the plate! Delicious!

Sharon123 November 26, 2002

I used your idea but made mine a little bit differently! I cooked the squash in the oven, scooped it out of the shell into a bowl, added the ingredients without measuring (plus a litle brown sugar), and microwaved for a minute. It was delicious!

Keee October 26, 2009

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