The humble butternut squash. It wasn’t until a few years ago I first came across the butternut squash, or more likely noticed it (despite being quite the vegetable eater) My partner (the chef) made a butternut squash risotto (classic!) as well as a savoury butternut squash soufflé (need to make that and share with you)
So anyways, I had this humble butternut squash kicking about in the larder, and I didn’t know what to do with it. As it is autumn, IG is overflowing with pumpkin latte and all things pumpkin related I got inspired to make something sweet. As butternut squash and pumpkin are quite similar in taste and texture, I decided to make a sweet butternut squash purée, something I never tried before. I also wanted to make this free from refined sugar, so I sweetened it with dates to get that nice, lovely caramel taste running through. As the purée was a hit, I decided to share it here.
Butternut squash and date purée (makes 3.5 cups)
- 1 kg (2.2 lb) butternut squash
- 12-14 dates (normal, not medjool)
- 1 tbsp cinnamon
- 1 tsp cloves
- 1 tsp ginger
- A dash of nutmeg
Peel and chop up the butternut squash in cubes. Boil up water (enough to cover the butternut squash and boil for 8-10 min, or until soft. Drain, and leave to cool.
Whilst cooling, pit 12 dates and place them in lukewarm water for 15-30 min. Be sure all the dates are pitted! You wouldn’t want to break a tooth on a stone!
Drain the dates and blend them in a food processor until a paste has formed. Add the cooled butternut squash and blend until smooth. Add spices, blend and taste. Add more spices if desired.
It should stay fresh up to 1 week in a air tight container in the fridge.
And you ready to go! Eat this with yogurt, as a spread on toast or make a pie with it (which I might or might not have done… )
More recipes will be up this week!