- 6 butternut squash
- fine salt
- caster sugar
- white pepper
- 50g olive oil
- 150g crème fraiche
Butternut Squash Puree
Ingredients
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
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