Mashed Butternut with Maple Butter

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Mashed Butternut with Maple Butter

 

 

2 kg (4 1/2 lb) butternut pumpkin (squash)

8 tsp olive oil

1/4 cup vegan margarine, plus extra to serve

1/3 cup maple syrup, plus extra to drizzle

8 tsp chopped flat-leaf parsley

 

 

1. Preheat oven to 180 C (350 F).

 

2. Cut the squash/pumpkin in half, remove the seeds and place in a

baking tray cut-side up and drizzle with the olive oil.

 

3. Cover the pumpkin with foil and bake for one hour until soft.

 

4. Set aside to cool slightly before scooping out the flesh and

placing in a large bowl.

 

5. Meanwhile, melt the margarine and maple syrup, add to the bowl and

mash with the pumpkin.

 

6. Stir in the parsley and season with salt and pepper.

 

7. To serve, drizzle with extra margarine and maple syrup.

 

 

Serves 10.