Squash Purée

Preparation info
    • Difficulty


Appears in

By Sat Bains

Published 2012

  • About


For the Squash Purée

  • 50 g shallot, diced
  • 250 g pumpkin, skin off and shaved into long strips


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.