Pureed Butternut w/ Almonds

Puréed Butternut With Almonds


(Serves 4-5) • 1 Butternut Squash, peeled, de-seeded and diced.
• 1 tbsp Extra Virgin Olive Oil.
• 1 oz (30g) Almonds, roughly chopped.
• 2 pinches of sea salt flakes.
• Coarsely ground Black Pepper, to taste.
• Finely ground White Pepper, to taste.
How To:
Pre-heat the oven to 400F (200C). Place the diced butternut squash in an oven safe tray, and sprinkle the sea salt and some black pepper over it.
Dust it with a bit of white pepper to your preference, then put it in the oven.
Roast until the butternut pieces have softened, then put them in a food processor.
Add the olive oil while running until you have a smooth purée.
Transfer the purée to a serving bowl, and sprinkle the chopped almonds over it.


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