Sunday, 30 May 2010

Roast Butternut Squash Puree with Ginger

Based on an idea from Riverford Organics, from whom we got the squash, this was an intensely flavoured accompaniment to the the chicken, almost like a relish. A skinned and cubed squash is roasted with lots of chopped garlic and fresh ginger, and olive oil, then mashed with butter, a little creme fraiche and I added some red chilli too, along with chopped coriander. This produced a large quantity, so the remains will be used to make little empanada for work on Tuesday. Very nice recipe.

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