Butternut squash puree with maple and cinnamon

A truly delicious puree, perfect as a side for roast chicken or turkey 

I was inspired to make this puree after attending a lovely Easter event with Iceland where the chef served roast turkey with a butternut squash and cinnamon puree. I thought this was a delicious, and great alternative to serving gravy and I thoroughly enjoyed it!

My version is slightly different, I added in a little maple syrup for sweetness, and a small amount of butter which really gives this such a gorgeous smooth texture, and rich, buttery taste.

I’ve served this up as part of my own ‘Feaster’ alongside roast turkey crown, scalloped potato gratin with rosemary and garlic, and Spring leeks and peas.
 

My Recipe

Serves: 6
Syns: 1 syn per portion
Healthy Extra:

Ingredients

  • 1 medium butternut squash, sliced in half lengthways
  • 1 tbsp butter
  • 1 tbsp maple syrup
  • 1/4 tsp cinnamon
  • 50ml chicken or vegetable stock
  • salt to taste
  • Spray oil or low calorie cooking spray

Method

  1. Preheat the oven to 180c
  2. Place the 2 halves of the butternut squash onto a baking tray, and spray with oil or low-calorie cooking spray
  3. Roast for 1 hour, until tender
  4. Allow to cool slightly, then remove the seeds with a spoon, and scoop the flesh into a food processor, discarding the skin
  5. Add in the butter, maple syrup, stock and salt and blend until completely smooth.
  6. Serve sprinkled with a little extra cinnamon

Additional Info

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