Squash Puree

Squash are good sources of vitamin A, C, and B vitamins; they're high in antioxidants; and they're rich in minerals such as potassium, magnesium, and manganese. Yields: one 32 oz Bottle

Course Main Course

Prep Time 15

Cook Time 20

Author Student Chefs Michaela Power and Devin Delay from the Culinary Institute of Canada (Holland College)

Ingredients

1 medium Squash
125 ml Canadian Canola Oil
2 ml Cinnamon
1 ml Nutmeg
1 ml Maple syrup
125 ml hot water
Salt to taste

Instructions

Bring a pot of water to a boil.
Peel the squash. Slice the squash in half lengthwise; scoop out and toss the seeds. Cut squash into a medium dice
Place diced pieces of squash into boiling water. Let cook till you easily cut through. About 15 mins.
Drain squash from water. Place the pieces into a blender or food processor 5. Add the cinnamon, nutmeg, honey and salt; pulse until you reach a creamy consistency. 6. For best results strain the blended puree into a fine strainer to get rid of any unwanted lumps

Notes

Tip: Add hot water and oil bit by bit to help give the puree a glossy finish