new hope surgical

1950 N. Harlem Ave
Elmwood Park, IL

Monday - Friday
9:00 AM - 5:00 PM

Walnut Squash Puree


October 21, 2015

Great holiday side dish that can be enjoyed as a spread, side dish, or pie filling. The squash can be substituted with pumpkin, butternut squash, or any winter squash varieties.

  • Prep: 10 mins
  • Cook: 1 hr
  • Yields: 2 Cups


1 lb. of squash, seeded and cut into large chunks

2 tbsp. of olive oil

3 tbsp. of finely chopped toasted walnuts

¼ medium onion, finely chopped

⅛ tsp. of ground or freshly grated nutmeg

1 tsp. of dried or freshly chopped mint

½ cup of reduced fat parmesan cheese, grated

Salt and pepper to taste


How to bake squash

1Heat the oven to 425F.

2Line a baking sheet/dish with parchment or foil.

3Place the squash on the baking sheet. Rub the squash with 1 tablespoon of olive oil.

4Bake for 45 minutes or until tender and fully cooked.

5Remove from the oven and let the squash rest for 10 minutes.

6Peel and discard the skin from squash.

7Mash the squash with masher or fork. Set aside.

How to make spread

1In a large skillet, sauté the onion in olive oil over medium-low heat. Add salt, pepper, and cook the onion until tender/lightly caramelized. Remove from heat.

2Combine onion, squash, cheese, and the remaining ingredients together. Blend until smooth. Add salt and pepper to taste.

*Consult with your dietitian to make sure this recipe fits in your diet plan and stage.