Butternut Squash and Sweetcorn Puree

This is a delicious way to eat butternut squash. You could serve it as a main with some rice and cabbage, or as a side with something else. It keeps for quite a long time in the fridge too.


1 Butternut squash
200g sweetcorn
100g cream cheese
1 green chilli ( or use more or less according to taste)
Chopped Coriander (optional)

Peel and cube the butternut squash. Be sure to remove all the seeds, they make it bitter.

Boil the squash for about 10 minutes until it's soft. Add the sweetcorn and chilli and boil for about 5 more minutes.

Drain, then return to the pan and add the cream cheese, and salt and pepper to taste. Mash / blend to make a puree. Add coriander if using.


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