I'm normally not a huge fan of squash (or veggies in general for that matter), but if they're made up with maple syrup they always taste a whole lot better.

This is a great puree that you're going to be able to serve up with any number of meat or fsh dishes.   
    

Ingredients
3 1/2 lbs butternut squash (halved)
1/2 cup onion, diced
1/2 cup chicken stock
1/4 cup butter
1/4 tspn ground nutmeg
1/3 cup pure maple syrup

Directions

1. Pre heat your oven to 400°F/205°C
2. Position to butternut squash halves skin side down on a large baking tray and cook for just under an hour, looking for the flesh to be tender. Take out of the oven and allow them to cool for a bit before scooping the flesh out and putting into a bowl.
3. Melt the butter in a saucepan over medium low heat and add the onion and nutmeg, sauteing until the onion is light brown which should take around ten minutes.
4. Add to the squash along with the maple syrup and chicken broth. Puree the squash mixture until nice and smooth. Add salt and pepper to taste.
5. Place puree back into the saucepan and put over medium heat, stirring until the puree has heated through.
   

Transfer to your serving bowl.

If you want to learn more about rissoles and how to make them keep reading. Or you can follow this link to check out our mince recipe collection.

When I'm asked by people how to make rissoles, the first question I ask them is - who's rissoles?

A rissole can be quite different from one country to the next. The main difference has to do with whether or not the mince is wrapped in pastry or coated in breadcrumbs or is a simple meat patty.

In some parts of Europe like Portugal the rissole will normally by a meat filled pastry. The meat may be mince or it may be something else like shrimp or fishl.

In other parts of Europe like the UK, the rissole is meat mixed up with potatoes and onions, coated in breadcrumbs and cooked in a deep fryer.

In Australia the rissole is a type of mince pattie most commonly cooked on the barbecue without any sort of pastry on the outside, although they often have breadcrumbs as part of the recipe.

And in France the rissole is actually a dessert

So before you can work out how to make rissoles you need to have a think about the sort of rissole you're looking to make.

For the rest of this article I'm going to refer to the Australian rissole, because I think there are plenty of different places you can learn how to make rissoles that are covered in pastry, but Aussie rissoles deserve to get more of a following overseas.

The Aussie rissole is kind of like a hamburger pattie cooked on the barbecue, but it has a slightly different texture and taste.

This generally comes from the addition of breadcrumbs. These are worked through the minced beef, along with some spices and finely chopped onions and an eggs to hold it all together.

People also get a little bit creative in terms of some of the flavors that get added to the patties. For example you can add pretty much an kind of sauce you want to the beef and breadcrumb mixtures. Some common examples include sweet chilli sauce or perhaps some sort of smokey BBQ sauce.

Cooking rissoles on the BBQ helps add to the flavor of the patties, and it also lets you cook them in such a way that the outside gets a little bit crispy or burnt.

Rissoles cooked in this way are perfect with other barbecued vegetables and they're also very good on a sandwich with some cheese and tomato.

To really work out how to cook rissoles well you simply need to start experimenting. Mix up a batch of minced beef and breadcrumbs and start adding in different herbs, spices and sauces and see what you come up with.

So hopefully that's given you some ideas on cooking rissoles. If you'd maybe rather check out a good meatballs recipe instead then all you need to do is head to our website.