Butter nut Pureè
Butter nut Pureè

Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, butter nut pureè. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Something magical happens when you roast the butternut squash, then puree it with a sinful mixture of butter and maple syrup…I mean, it is just beyond delicious. The first time I ever made this, my sister Betsy was visiting and the two of us wound up using our fingers to swipe up every last smidgen of puree left in the pan. Halve the squash lengthwise and remove the seeds and strings. Place on a roasting pan, skin side down.

Butter nut Pureè is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Butter nut Pureè is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook butter nut pureè using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Butter nut Pureè:
  1. Prepare 1 beetroot
  2. Prepare 1/2 butternut/pumpkin
  3. Get 1 carrot
  4. Prepare 1 tbsp butter
  5. Get to taste salt
  6. Make ready small piece of ginger root (not crashed) (optional)
  7. Prepare 1 small potato
  8. Get 1 handful crushed almonds or cashew nuts (crushed for texture)

Line rimmed baking sheet with foil; oil foil. Cut butternut squash lengthwise in half and scoop out and discard seeds. Using an immersion blender or working in batches in a blender, puree squash until smooth. Stir in honey, salt, and nutmeg.

Steps to make Butter nut Pureè:
  1. Peel the butternut, beetroot, ginger, potato and carrot and clean well
  2. Put in a medium sized sauce pan and add the water and pinch of salt
  3. Bring to boil then reduce heat and let the veggies simmer until tender to touch.
  4. Once cooked, pour into a food processor and blend till smooth.
  5. Add the butter / fresh cream and stir till melted
  6. Crush the nuts and add to the pureé for texture. This step is optional. I prefer taking without nuts
  7. Garnish with a sprig of parsley or corriander.
  8. Serve hot. Can be taken on its own or with an accompaniment of choice.

Using an immersion blender or working in batches in a blender, puree squash until smooth. Stir in honey, salt, and nutmeg. Transfer to a serving bowl, and garnish with roasted seeds. Scoop flesh into a food processor; pulse until smooth. Season puree with salt and pepper.

So that’s going to wrap it up for this special food butter nut pureè recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!