50 min · serves 4
Slow-roasted squash blended silky smooth with sage butter and a touch of nutmeg.
Ingredients
- 1 large butternut squash, cubed
- 1 onion, chopped
- 2 tbsp butter
- Sage leaves
- 800ml vegetable stock
- Pinch of nutmeg
- Cream, to finish
Method
- 1.Roast the squash with olive oil at 200C for 30 minutes until tender.
- 2.Sweat the onion in butter with a few sage leaves until soft.
- 3.Add the roasted squash and stock, simmer for 10 minutes.
- 4.Blend until completely smooth, adding nutmeg to taste.
- 5.Serve with a swirl of cream and crisp fried sage.