Updated: Oct 27 16
Created: Mar 03 16
Serves 6 to 10
Turn oven to 350°F
Peel and cook:
Puree in food processor:
cooked butternut squash
Maple Garlic Crumble Topping:
Spoon Squash mixture into a buttered 9-inch square baking dish.
Top with Maple Garlic Crumble Topping.
Bake 25 min, or until heated through.
Hints from Cate
- Make-ahead: when squash is in season, fill the oven with a mixture of large squash (remember to pierce them a few times with a fork). Bake at 350 until soft enough to cut in half. Scoop out the seeds, place squash in large roast pans. Add a bit of water, cover with a lid or foil. Continue baking until soft enough to scoop the flesh out of the skin.
Cool and divide into freezer bags. Freeze up to 1 year.
To finish: simply thaw squash partially, place in food processor and proceed with this recipe!