- 3 kg DICED BUTTERNUT SQUASH - FLESH ONLY CUT INTO LARGE PIECES
- 1/2 cup SUNFLOWER OIL
- 350ml WARM MILK
- 200ml ( 1 cup) HAZELNUT OIL
- SALT AND MILLED PEPPER TO TASTE
butternut squash puree
Ingredients
Method
TOSS LARGE PIECES OF PEELED BUTTERNUT SQUASH WITH THE SUNFLOWER OIL, PLACE ONTO A TRAY AND ROAST AT 375F/185C FOR APPROX 25 - 30 MINUTES UNTIL COOKED AND LIGHTLY COLOURED ONLY.
PLACE INTO A LIQUIDIZER, ADD THE HOTMILK, HAZELNUT OIL AND LIQUIDIZE UNTIL A THICK SMOOTH PUREE IS REACHED.
SEASON TO TASTE.
PRESS THROUGH A TAMBOURINE SIEVE,
PLACE IN CLEAN CONTAINERS.DATE/LABEL AND COVER WHEN COOL. REFRIGERATE UNTIL REQUIRED.
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