This purée has a natural sweetness, a nutty crunchiness, and a fiery kick to your preference.
It’s smooth and rough at the same time, is really easy to make, and the taste is great.
What else is there to wish for?
The recipe is one of those recipes that get “invented” when you have to work with what you already have at home, without any real plan or the possibility to go to the store to get something else/more.
I admit, sometimes that turns out a complete disaster, or at least somewhat…boring.
And sometimes not at all.
I think this one falls into the latter category and was nowhere near boring. I will happily make it again!
• 1 Butternut Squash, peeled, de-seeded and diced.
• 1 tbsp Extra Virgin Olive Oil.
• 1 oz (30g) Almonds, roughly chopped.
• 2 pinches of sea salt flakes.
• Coarsely ground Black Pepper, to taste.
• Finely ground White Pepper, to taste.
Pre-heat the oven to 390F (200C).
Place the diced butternut squash in an oven safe tray, and sprinkle the sea salt and some black pepper over it.
Dust it with a bit of white pepper to your preference, then put it in the oven.
Roast until the butternut pieces have softened, then put them in a food processor.
Add the olive oil while running until you have a smooth purée.
Transfer the purée to a serving bowl, and sprinkle the chopped almonds over it.
That’s it, serve and enjoy!
Note: It did not take very much white pepper to give it a pleasant kick, so don’t overdo it…
I would say this goes great with any “heavier” meat dish.
I served it to a hearty Boeuf Bourguignon-ish crockpot beef chuck stew, and it was perfect!