Butternut Purée
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Step 1 of 5
1 of 5
Steam the butternut until fork tender, about 15 to 20 minutes, or roast it at 180°C for 30 to 40 minutes for a deeper flavour.
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What you are cooking with
- 1 each Butternut squash, medium, about 500 g, peeled, seeded and diced
- 50 g Butter, for richness and sheen
- 50 ml Heavy cream or full-fat milk
- 0.5 tsp Salt
- 0.25 tsp White pepper, optional, for subtle heat
- 0.5 tsp Agar-agar powder, optional, for a firmer plating consistency
- 0.13 tsp Xanthan gum, the alternative to agar, for stability without gelling