Maple Walnut Squash Puree Do Ahead Recipes

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.

BUTTERNUT SQUASH AND CARROT PUREE WITH MAPLE SYRUP

Steps:

• Melt 2 tablespoons butter in large pot over medium heat.
• Add onion and sauté until just tender, about 8 minutes.
• Stir in 1 tablespoon butter. Add carrots and sauté until coated with butter, about 1 minute.
• Stir in remaining 1 tablespoon butter. Add squash and sauté until beginning to soften, about 8 minutes.
• Pour orange juice over vegetables. Cover and simmer until vegetables are soft, about 25 minutes.
• Uncover and simmer until all liquid evaporates, about 5 minutes.
• Stir in maple syrup. Cool slightly.
• Working in batches, puree mixture in processor until smooth. Season to taste with salt and pepper.
• Transfer to serving bowl.
• (Can be made 2 days ahead. Cover and refrigerate. Stir over medium heat to rewarm.).

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 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-WALNUT SWEET POTATOES

Steps:

• Peel and cut sweet potatoes lengthwise in half; cut crosswise into 1/2-in. slices. Place in a 5-qt. slow cooker. Add 1/2 cup walnuts, brown sugar, cherries, syrup, cider and salt; toss to combine., Cook, covered, on low 5-6 hours or until potatoes are tender. Sprinkle with remaining walnuts.

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.