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Puree of Butternut Squash & Chestnuts

For the Bison au Poivre and Caramelised Leeks recipes accompanying this dish, please click on the link.

Additional note: I had some left over puree, so for breakfast, I scrambled an egg with about 1/2 cup of the puree and topped it with some raw, minced garlic and crumbled blue cheese on top. It was delicious! Not sure what I would call the “dish”… but it’s a nice option for a breakfast meal too!

Puree of Pumpkin & Chestnuts
Recipe Type: Easy
Cuisine: Mediterranean
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 medium butternut squash or small pumpkin of choice
  • 200g precooked whole chestnuts
  • 400-500ml coconut milk
  • 4-5 leaves of fresh sage, minced
  • 1 teaspoon fresh rosemary, ground
  • 4-5 sprigs saffron
  • 1 teaspoon curcuma/turmeric
  • coarse sea salt, to taste
Instructions
  1. Peel the butternut squash or pumpkin.
  2. Cut the squash into small chunks.
  3. Place the chunks and the chestnuts in a medium sized pot and add the coconut milk, which should cover the vegetable and nuts. (Adjust the amount of coconut milk according to the size of the butternut squash/pumpkin used.)
  4. Over low to medium heat, cook about 20 minutes until the squash is tender.
  5. Add the spices and sea salt, to taste, and cook 2-3 minutes longer.
  6. Pure with a hand masher and serve immediately.

 

Bison au Poivre & Caramelised Leeks

Oftentimes, my husband is responsible for doing the grocery shopping alone. As we live in London and only have one car, it’s generally more practical for both of us to shop together on the weekends; but sometimes, that’s just not possible or we are to lazy to do so. So, he ends up with the “food list”, which never is delivered complete or some additions are made. Some of these additions are fun and exciting and new, like bison or reindeer. Other additions include some junk food, which if it were up to me would be prohibited in our household! 😉

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But back to the bison: I had never cooked it at home until recently and thought that treating the steaks like a regular piece of red meat would suffice. So, our experience at home has ranged from too well done and dry to finally getting it right!

They are really delicious “au poivre”, especially cooked on low the entire time.

I served them with a unique Puree of Butternut Squash and Chestnuts and a side of asparagus, which I accompanied with caramelised leeks.

CARAMELISED LEEKS

Ingredients

  • 1 large leek (or two, if the leeks are smallish), cleaned and finely sliced
  • 2 tablespoons of “grass-fed” butter or coconut oil
  • 1 tablespoon of raw honey
  • 1/2 cup of white dry wine

Process

  1. In a saucepan, over low heat, soften the leek in the butter.
  2. Add the honey and cook 1-2 minutes.
  3. Add the white wine and cook until it is reduced in half and the sauce is thicker.
  4. Pour over your bison steaks and/or the accompanying vegetable.
Bison au Poivre
Recipe Type: Easy
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2 bison steaks
  • 2 tablespoons black and/or pink peppercorns
  • 4-5 cloves garlic
  • coarse sea salt
  • olive oil
Instructions
  1. In a mortar, crack the peppercorns.
  2. Add the garlic cloves and grind them with the pestle.
  3. Add sea salt, to taste, and mix well.
  4. Pat the mixture onto one side of the steaks.
  5. Over low heat, cook the steaks to your liking.

 

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