Butternut squash puree

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!