Gastronomixs

Roasted butternut squash puree

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Roasted butternut squash puree

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Ingredients

2

 

butternut squash

 

 

salt

100

g

butter

Preparation method

  • Set the temperature of the barbecue to 150°C.
  • Cut the butternut squash in half lengthways.
  • Roast the squash on the grill for 35 minutes with the skin side down until the squash is lovely and soft on the inside.
  • Spoon out the flesh and blend finely with salt, butter, and a little water.

Serving suggestions

  • Delicious with any type of fish together with a refreshing herb salad.
  • Delicious with langoustines and green curry.

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