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Butternut & Peppadew Purée

1 hr

use as a garnish for approx. 10

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Pudding
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Introduction

Because of the colour of butternut squash this adds another dimension to a meal also by adding peppadews it has a little bite.

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Oven temperature

175°c/.165°c fan – 345°f – Reg 4

Steps

  1. Cut butternut in half and scoop out the seeds

  2. Place on a baking sheet cut side down and roast for approx. 45 minutes until the flesh is soft.

  3. Scoop out the flesh and put it in a liquidizer. Whizz until smooth you can start adding the cream to help this process.

  4. Add rest of cream, peppadews, butter and seasonings, whizz again until very smooth.

  5. Ready to serve!

Cooks tips

I use hot peppadews which give the dish a zing but if you don’t like much spice buy the milder version. Adding the butter gives the puree a lovely shine but can be left out if you are watching your fat intake.

Serve with

Butternut and peppadew Ravioli

Further recipe suggestion

Wine pairing

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Ingredients

  • Butternut squash

  • 5 Peppadews

  • 50ml Cream

  • 30g butter

  • Seasonings