Ingredients:
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
Directions:
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.
Servings: 8
Time preparation: 15 min.
Time total: 65 min.