Recipe and image courtesy of Maple from Canada


  • Pumpkin peeled and cut into chunks
  • 180g Pre-cooked chestnuts
  • 3tbsp Pure maple syrup
  • 1 Vegetable stock
  • 150ml Double cream plus extra to garnish
  • 30g Hazelnuts roughly chopped
  • Salt and pepper
  • Chopped chives to garnish


  • STEP 1

    Preheat the oven to 180C/Gas 4

  • STEP 2

    Put the pumpkin or butternut squash onto a baking tray, drizzle with oil, season with salt and pepper and bake for 30 – 35 minutes until soft

  • STEP 3

    In a large pan, boil vegetable stock then transfer pumpkin from oven to pan and add chestnuts

  • STEP 4

    Continue to cook together for a further 5 – 10 minutes reducing liquid by a third, take off the heat and stir through maple syrup and cream

  • STEP 5

    Meanwhile, dry-fry hazelnuts in a pan to toast and set aside

  • STEP 6

    Pour the pumpkin mixture into a blender or food processor and select the “pulse” setting. Pulse until a smooth consistency is formed

  • STEP 7

    To serve, garnish with hazelnuts, chopped chives and drizzle with extra maple syrup and double cream as desired