Roast Pumpkin and Ginger Purée

Name: Roast Pumpkin and Ginger Purée
Cuisine: British
Ingredients: Olive oil; 500 g yellow-fleshed pumpkin or butternut squash, peeled, deseeded and roughly chopped; 500 g yellow-fleshed pumpkin or butternut squash, peeled, deseeded and roughly chopped; 40 g fresh root ginger, peeled and finely grated; A knob of butter

Preparation info

Serves
2
adults and 2 small children

Difficulty
Easy

Appears in

Eat Up

By Mark Hix

Published 2000

About

I don’t remember squash and pumpkin being used in cooking when I was younger, but once I discovered them I became addicted to their flavour and versatility.

Ingredients

Olive oil
500 g yellow-fleshed pumpkin or butternut squash, peeled, deseeded and roughly chopped
40 g

Europe
United Kingdom
Side dish
Vegetarian
Gluten-free

Method

Pour a thin layer of olive oil into a roasting tin and put in an oven preheated to 190°C/Gas Mark 5 for a few minutes. Season the pumpkin pieces, add to the roasting tin and return to the oven for 20-30 minutes or until soft. Meanwhile, simmer the ginger