Creamy, Roasted Butternut Squash
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I invented this recipe by accident whilst roasting a butternut squash for lunch a couple of weeks ago. I had half a tub of cream left in the fridge and wondered what would happen... The result is delicious. Great with any squash or pumpkin.
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Ingredients
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Serves 4 as a large side dish
- 1 butternut squash
- 5 tablespoons double cream
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Method
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- Peel the squash with a potato peeler. Chop off the stalk and flower end. Chop in half and use a spoon to remove the seeds. Chop into 1/2 inch cubes.
- Steam in a steamer (or in a large sieve above a pan of boiling water) until soft - about 10-15 minutes.
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Time From Cupboard-To-Table
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35 minutes |
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Notes & Variations on
Creamy, Roasted Butternut Squash
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Try adding freshly grated nutmeg to the cream for a sweeter flavour.
Or for a more savoury variation, throw in a handful of fresh sage leaves.
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