Maple Walnut Squash Puree Do Ahead
Elevate your holiday table or weeknight dinner with this irresistibly creamy Maple Walnut Squash Purée—a dish that combines the natural sweetness of roasted butternut squash with the rich, comforting flavors of butter, maple syrup, and warm spices like cinnamon and nutmeg. Balanced by a luxurious touch of heavy cream and finished with a delightful crunch from toasted walnuts, this recipe is both wholesome and indulgent. Designed with convenience in mind, you can prepare this side dish up to two days ahead, making it perfect for stress-free entertaining. Whether served alongside a festive roast or as a cozy addition to your autumn dinners, this squash purée is sure to impress.
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Recipe Information
Ingredients
- 2 medium (about 4 lbs total) Butternut squash
- 3 tablespoons Butter
- 3 tablespoons Maple syrup
- 0.25 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.5 cup Walnuts
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves cut side down onto the prepared baking sheet.
Roast the squash in the preheated oven for about 45-50 minutes, or until the flesh is very tender and easily pierced with a fork.
While the squash is roasting, prepare the toasted walnuts. Place the walnuts in a small skillet over medium heat with 1 teaspoon of olive oil. Toast them, stirring frequently, until they are golden and fragrant, about 3-5 minutes. Remove from heat and set aside to cool.
Once the squash is done roasting, remove it from the oven and let it cool slightly—just enough so you can handle it. Scoop the flesh out of the skin and transfer it to a large mixing bowl (or a food processor).
Add the butter, maple syrup, heavy cream, salt, cinnamon, and nutmeg to the roasted squash. Use an immersion blender, food processor, or potato masher to purée the mixture until smooth and creamy. Taste and adjust seasoning if needed.
Transfer the purée to a serving dish or storage container if making ahead. If making ahead, let it cool completely, cover tightly, and refrigerate for up to 2 days.
Before serving, reheat the purée in the oven at 350°F (175°C) until warmed through, or in the microwave, stirring occasionally to ensure even heating.
Top the warm purée with the toasted walnuts just before serving for added crunch and flavor.
Nutrition Facts
Calories |
2638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 30.7 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 2750 mg | 120% | |
| Total Carbohydrate | 429.9 g | 156% | |
| Dietary Fiber | 121.0 g | 432% | |
| Total Sugars | 113.1 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1570 mg | 121% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 10588 mg | 225% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
