Vegetable
12 c. cubed Peeled Squash
3 Tbsp butter
3 Tbsp maple syrup
3/4 tsp. salt
1/4 tsp. nutmeg and Pepper, each
1/4 c. chopped walnuts, toasted
In last step, you may omit walnuts and cool., cover and refrigerate for up to 2 days. Or freeze immediately for up to 2 weeks; thaw in refrigerator for 3 days. Remove from refrigerator 30 minutes before baking, covered, in 400°F/200°Coven for 25 minutes. Garnish with walnuts; bake, uncovered, for 10 minutes or until heated through.
In large pot of boiling salted water, cook squash for 25 minutes or until tender; tender. Purée in food processor or blender until smooth; blend in butter, maple syrup, salt, nutmeg and pepper.
Spoon into shallow greased 8-cup casserole or baking dish. Serve immediately garnished with walnuts.