Butternut squash puree with maple and cinnamon
A truly delicious puree, perfect as a side for roast chicken or turkey
Syns: 1 per portion
medium butternut squash
sliced in half lengthways
chicken or vegetable stock
salt to taste
Spray oil or low calorie cooking spray
Preheat the oven to 180c
Place the 2 halves of the butternut squash onto a baking tray, and spray with oil or low-calorie cooking spray
Roast for 1 hour, until tender
Allow to cool slightly, then remove the seeds with a spoon, and scoop the flesh into a food processor, discarding the skin
Add in the butter, maple syrup, stock and salt and blend until completely smooth.
Serve sprinkled with a little extra cinnamon
Tried this recipe?
The Slimming Foodie