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.