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Butternut Squash in Mace Cream    Veg  HT  ACC 30mins


Serves 4        Hot  Vegetarian  Vegetables  Accompaniment   Eggless

4 tbsp. Butter 
2 tbsp. Plain Flour 
240ml/8fl.oz. Single Cream 
1 teasp Ground Mace 
1 teasp Salt 
1 teasp black pepper 
450g/1 lb Butternut Squash, peeled, 

deseeded and cut into 2.5cm/1 inch chunks 



1. Place the squash in a steamer and steam for 20 minutes. Alternatively, place in a large pan with an inch of water, cover tightly and steam as above, checking the water level from time to time.


2. Meanwhile, melt butter in a small pan. Over a medium heat, add flour and mix to a thick paste. Remove from the heat.


3. Slowly add the cream to the pan, mixing well, then add the mace, salt and black pepper. Return to the heat and cook gently, stirring constantly, until thickened. 

4. Remove the squash from the steamer and place in a large saucepan. Add the sauce to the vegetables and mix thoroughly. Serve immediately.




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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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