Butternut squash puree
Yields approx. 500ml
Ingredients:
500gr. peeled and diced butternut squash
thyme bouquet
salt for water
2 bay leaves
.625ml nutmeg
.625ml ground ginger
salt and white pepper to taste
Directions:
Place squash, bay leaf, and thyme bouquet in salt water
Bring to a simmer, cook till squash soft
Strain, reserving about 250ml liquid. Remove and discard the thyme bouquet and bay leaves
Place squash and spices in blender; slowly add reserved liquid till desired consistency. You may not need all the liquid
Return to pot; season with salt and white pepper, reduce till desired consistency
Top with a lid, slightly ajar to prevent splattering
Serve with rice or braised meats!
