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:
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
- Peel the butternut squash or pumpkin.
- Cut the squash into small chunks.
- 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.)
- Over low to medium heat, cook about 20 minutes until the squash is tender.
- Add the spices and sea salt, to taste, and cook 2-3 minutes longer.
- Pure with a hand masher and serve immediately.
