Page title and description

Sauces, conserves & preserves
Butternut squash purée with ginger
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
Prep time:
10 min
PT10M
Cooking time:
55 min
PT55M
-
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. -
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). -
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..