Roasted butternut squash mousseline with orange

This is a typical example of how a simple ingredient can be transformed with some simple actions into a true delicacy. Whilst the squash is roasting, the flavours become concentrated and the sugars caramelise. Briefly purée and mix with a good olive oil, orange zest, and the pronounced flavour of ground coriander to create an exceptional taste and texture.

Recipe makes approximately 1700 grams.

Roasted butternut squash mousseline with orange

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butternut squash



olive oil




As needed:


olive oil

As needed:


orange zest

As needed:


coriander seed

Preparation method

  • Preheat the oven to 200 oC.
  • Halve the butternut squash lengthways and remove the seeds. You could use the seeds for roasting.
  • Place the two halves in an oven dish cut side up.
  • Generously brush the squash with olive oil and season to taste with salt.
  • Cover with aluminium foil, place in a preheated oven, and roast for 45 to 60 minutes until done.
  • Set to cool down to room temperature.
  • Remove the flesh from the skin and spoon into the blender.
  • Blend to a fine consistency and mix with a generous amount of olive oil to create a lovely, creamy mousseline.
  • Season further with orange zest, coriander seeds ground in a pepper mill, and, if needed, salt and pepper.

Serving suggestions

  • With grilled king prawns and chilli oil.
  • As a vegetable garnish with poultry, rabbit, and suckling pork, e.g. with potato, carrot, or fennel components.
  • Delicious with components of goats cheese, hazelnuts and turmeric.

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