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Maple Spiced Squash

8 servings

4 c. butternut or buttercup squash
1⁄4 c. soft butter
1⁄2 tsp. nutmeg or to taste
1⁄4 tsp. allspice or to taste
1⁄4 tsp. cumin or to taste
1 c. chopped walnuts
1 c. maple syrup
1⁄4 c. melted butter

Cut squash in half and remove the seeds. Cover with foil and bake at 350 degrees F for one hour or until for tender. Remove from oven, scoop or pulp and discard the shell. In an electric mixer fitted with a paddle combine squash with butter, nutmeg, allspice and cumin. Whip until smooth at medium speed. On low speed, fold in the walnuts, maple syrup, and melted butter. Mix until smooth. Remove from mixer. Place in an oiled baking pan or casserole dish. Return to oven and heat until hot throughout.