Roasted Butternut Squash Purée

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This gorgeous, sweet and nutty puree, compliments many dishes, but we particularly enjoy it with fish, such as Pan Seared Halibut.


  • ½ a large butternut squash, peeled and cut into 2cm cubes
  • 2 tbsp crème fraiche
  • a little olive oil for roasting
  • salt and freshly ground black pepper


  1. Heat the oven to 200°C/180°C/400°F.
  2. Put the squash in a roasting tray, sprinkle with olive oil, and mix it around to ensure that all the squash is coated in a bit of oil.
  3. Roast for 35-40 minutes, until the squash is soft on the inside and just starting to crisp on the outside.
  4. Set it aside to cool for 10 minutes and then put it in a food processor.
  5. Add the crème fraiche and a  good seasoning of salt and freshly ground black pepper, and whiz until it is very smooth.
  6. Serve as a side dish  with your favourite meal

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