Sauces, conserves & preserves
Butternut squash purée with ginger
This warming mash or purée is delicious with roast meat, or thinned with stock and cream to make a soup. The same method works with sweet potatoes. If you leave out the ginger this velvety, sweet and nutty purée is also good for baby food.
Cook's notes
The easiest and least wasteful way to peel ginger is to scrape off the peel using the end of a teaspoon.
Ingredients
- 1 large butternut squash, halved lengthways and deseeded
- olive oil
- 4 cm piece fresh ginger, peeled and finely grated
- 3 tbsp butter
- nutmeg (optional)
- 2 tbsp double cream/crème fraîche (optional)
Method
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Step 1
Preheat oven to 200°C/Gas 6. Rub the cut side of the squash with olive oil and roast for 45 minutes or so until soft (this may take a little longer depending on the size of the squash). Scoop out the flesh with a spoon and set aside, discarding the skin.
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Step 2
Meanwhile, gently sweat the grated ginger in 2 tablespoons of butter for 5 minutes. Put the squash and ginger mixture in a food processor and blend thoroughly (or mash if you don't mind a rougher texture).
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Step 3
Return to pan, taste for seasoning and add remaining butter and nutmeg if using. Thin with a little cream or crème fraîche if you like..
