Scallop/Squash: Squash Purée

Preparation info
    • Difficulty

      Easy

Appears in

By Sat Bains

Published 2012

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Ingredients

For the Squash Purée

  • 50 g diced shallot
  • 250 g pumpkin, skin off and shaved at 1.5 mm
  • 10

Method

Fry the shallot in a little sunflower oil on medium heat until soft and translucent. Add the pumpkin and cook for 5 minutes. Add the ginger, lemongrass and five-spice. Cook for 10 minutes until the pumpkin is completely broken down. Add the stock to loosen the mix. Remove the lemongrass. Blend until completely smooth and pass through a chinoise. Set aside until needed.