Sweet pumpkin puree with coriander

Ingredients:

• 1 butternut squash (1.3 – 1.6 kg)
• 2 tsp ground coriander
• 4 tbsp (60 g) butter, cut into 4 pieces
• 1 tbsp orange zest
• 2 tbsp. maple syrup

Preparation:

1. Cut the wide end of the pumpkin off the long top. Cut it in half and scoop out the seeds with a spoon. Cut the long end in half lengthwise. Peel or trim the skin off the entire pumpkin, then cut the flesh into 2.5 cm pieces. You'll have to work hard to cut the pumpkin in half, and the tough skin can be intimidating at first..
2. Place the pumpkin in a 4-quart (4-liter) saucepan, add enough water, bring to a boil, and simmer, covered, over high heat for about 18 minutes. Add 1 tablespoon of salt and cover. Reduce the heat to medium and simmer until the pumpkin is tender when pierced with a fork, 10 to 12 minutes. The pumpkin should be easily pierced but not fall apart. Be careful: it can overcook very quickly and absorb too much water, then your puree will turn out runny..
3. Meanwhile, in a small dry skillet over medium heat, toast the coriander, stirring frequently, until fragrant, 1 to 1.5 minutes. Transfer to a small bowl.
4. Drain the pumpkin in a colander. Then return it to the pan, add the butter, and mash with a potato masher until smooth. Add the zest, 1 tablespoon of maple syrup, 1.5 teaspoons of toasted coriander, and salt to taste and stir. To serve, drizzle with the remaining 1 tablespoon of syrup and sprinkle with the remaining 0.5 teaspoon of coriander.