Best Maple Walnut Squash Puree Do Ahead Recipes

MAPLE WINTER SQUASH CASSEROLE

Steps:

• Preheat oven to 400°. Cut pumpkin and squashes in half lengthwise; discard seeds or save for toasting. Place pumpkin and squashes in two greased 15x10x1-in. baking pans, cut side down. Bake, uncovered, 40-50 minutes or until tender., Cool slightly; scoop out pulp and place in a large bowl. Mash pulp with sugar, maple syrup, butter, salt and cinnamon. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix flour, brown sugar and oats; cut in butter until crumbly. Stir in walnuts. Sprinkle over squash mixture. Bake, uncovered, 35-40 minutes or until bubbly and topping is golden brown.

SPICED SQUASH AND MAPLE PURéE

Steps:

• Preheat oven to 400°F. Place squash halves, cut side up, on large baking sheet. bake until very tender, about 50 minutes. Remove from oven and cool slightly. Using large spoon, scoop out squash flesh and transfer to large bowl.
• Melt butter in heavy medium saucepan over medium-low heat. Add chopped onion and ground nutmeg and sauté until onion is tender and light brown, about 10 minutes. Transfer to bowl with squash. Add chicken broth and maple syrup. Puree mixture in batches in processor until smooth, occasionally scraping down sides of bowl. Season squash puree with salt and pepper. Return puree to same saucepan. (Can be prepared 4 hours ahead. Cover and let stand at room temperature.) Stir puree over medium heat until heated through. Transfer to bowl and serve.

MAPLE SQUASH PUREE

Steps:

• Put the frozen squash and water into a large saucepan. Cook over a high heat until the Cover and cook over a medium heat, stirring frequently, until squash is thawed, about 10 minutes.
• Whisk in the butter and maple syrup and season with salt, to taste.

MAPLE SQUASH PURéE

Steps:

• Simmer squash in water with 1 teaspoon salt in a 5-quart pot (water will not cover squash), covered, until squash is very tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain squash in a colander.
• Purée squash, syrup, and butter in batches in a food processor until smooth, adding reserved cooking liquid if purée is too thick. Transfer to a serving bowl and stir in pepper and remaining 3/4 teaspoon salt.
• Variations:
• • Add crumbled bacon: Cook 6 bacon slices in a 12-inch heavy skillet over moderate heat until crisp. Transfer bacon to paper towels to drain, then crumble and sprinkle over purée.
• • Add 1 teaspoon finely grated peeled fresh ginger to purée along with pepper and salt.

MAPLE SQUASH PURéE

Steps:

• In a steamer set over boiling water steam the squash, covered, for 15 minutes, or until it is very tender. Reserve the steaming liquid and in a food processor purée the squash with the butter, the maple syrup, and enough of the reserved steaming liquid to reach the desired consistency. Season the squash purée with salt and pepper. The squash purée may be made 3 days in advance, kept covered and chilled, and reheated, adding additional water as needed.

MAPLE WALNUT SQUASH PUREE (DO AHEAD)

Steps:

• Cook the squash (in water) until tender (apprx 25 minutes), drain.
• Puree in a food processor until smooth.
• Blend in the butter, maple syrup, salt, pepper& nutmeg.
• 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.
• Bake in 400F oven for 25 minutes Decorate with nuts and bake a further 10 minutes.