About this recipe:Butternut squash is baked until soft, then pureed with sauteed onions, ground nutmeg, chicken stock and maple syrup. The maple syrup adds just a little sweetness, whilst the nutmeg adds just enough spice. Serve as a side dish or snack.
1.6kg butternut squash
1/2 onion, diced
1/4 teaspoon ground nutmeg
125ml chicken stock
75ml pure maple syrup
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 200 C / Gas 6.
Place squash halves, cut side up, on large baking tray. Bake until very tender, about 50 minutes. Remove from oven and cool slightly. Using large spoon, scoop out squash flesh and transfer to large bowl.
In a medium saucepan, melt butter over medium-low heat. Add chopped onion and ground nutmeg and saute until onion is tender and light brown, about 10 minutes. Transfer to bowl with squash. Add chicken stock and maple syrup.
Puree mixture in batches in a food processor or liquidiser until smooth. Season squash puree with salt and pepper. Return puree to same saucepan. Stir puree over medium heat until heated through. Transfer to bowl and serve.