Maple squash puree
A little maple syrup adds that smoky sweetness.
Recipe by:Ellie Krieger
- 2 (340g) packages frozen cooked butternut squash or winter squash
- 80ml water
- 15g butter
- 2 tbsp maple syrup
1) Put the frozen squash and water into a large saucepan. Cook over a high heat until the water starts to boil. Cover and cook over a medium heat, stirring frequently, until squash is thawed, about 10 mins.
2) Whisk in the butter and maple syrup and season with salt, to taste.