Pumpkin purée

Name: Pumpkin purée
Cook time: 135 min
Total time: 135 min
Yield: 10
Ingredients: 2 butternut squash (1.2kg each); 1 teaspoon coriander seeds; 1 teaspoon fennel seeds; ½ teaspoon sweet paprika; 2 pinches of ground cinnamon; 25g unsalted butter; 2 tablespoons maple syrup; 100g marshmallows; 6 sprigs of fresh thyme; olive oil

Marshmallows, maple syrup, spices & thyme

2 hrs 15 mins

Not Too Tricky

serves 10

About the recipe

Pumpkin and marshmallows is a North American Thanksgiving classic. It might sound like a crazy combo, but it’s delicious. I’m using sweet squash here and I’ve stripped the mallows back so you can taste all the wonderful flavours.

Jamie Oliver's Christmas Cookbook, p146

nutrition per serving

Calories

Fat

Saturates

Sugars

15%

Salt

Protein

Carbs

Fibre

of an adult’s reference intake

Recipe From

Jamie Oliver's Christmas Cookbook

By Jamie Oliver

Buy Now

Ingredients

2 butternut squash (1.2kg each)

1 teaspoon coriander seeds

1 teaspoon fennel seeds

½ teaspoon sweet paprika

2 pinches of ground cinnamon

25g unsalted butter

2 tablespoons maple syrup

100g marshmallows

6 sprigs of fresh thyme

olive oil

Method

Find the recipe!

For the full recipe, head to page 146 of Jamie Oliver's Christmas Cookbook.

Tags

Pumpkin Butternut squash Jamie Oliver's Christmas Cookbook Christmas Sides

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