Butternut Squash Puree
Butternut Squash Puree
(serves 4)
1 large butternut squash
drizzle olive oil
1 tbsp butter
fresh black pepper to taste
sea salt to taste
3 tbsps half-fat creme fraiche or sour cream
1 tbsp light cream
good splash milk
grated nutmeg to taste
chili powder to taste
Line a baking dish with foil. Cut the butternut squash in half lengthwise (do this very carefully as the squash will rock and roll as you split it with the knife). Scoop out the seeds from each half and discard. Sprinkle with olive oil, divide the butter between the halves and place in the seed hollow, and season. Roast at 425F/220C for about an hour or until completely soft and browned.
Scoop the softened flesh from the skin and place in a large bowl. Add all the rest of the ingredients and blend with a hand blender. The mixture will not move because of its thickness, so simply move the blender around until all the squash is pureed. Mix well with a spatula. This puree is lovely eaten hot, warm or cold. It would serve beautifully as a bed for a grilled chicken breast fillet, small steak, lamb chop or even a pan-fried fillet of sea bream or sole. Topped with toasted pine nuts and a good dollop of sour cream, it would be a filling vegetarian option.
