Maple squash puree

0

Ingredients

  • 2 (340g) packages frozen cooked butternut squash or winter squash
  • 80ml water
  • 15g butter
  • 2 tbsp maple syrup
  • Salt

Use imperial measurements

Method

How to make Maple squash puree


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.

Comments