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
  • 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
  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.


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