Butternut Squash Puree

Ben Spalding

Ben Spalding

11th January 2011

Butternut Squash Puree

Butternut Squash Puree

Ingredients

  • 6 butternut squash
  • fine salt
  • caster sugar
  • white pepper
  • 50g olive oil
  • 150g crème fraiche

Method

Cut squash in half top to tail, scrape out seeds, then lay on a tray skin side down, season with sugar,salt, pepper and oil very well
Roast in oven @ 130c until the flesh is mushy when a spoon is put through.
Scoop out the flesh into a blender add crème fraiche and blend for 5 minutes, adjust seasoning and consistency accordingly