Butternut Cheese Puree by Nico Reynolds
| Serves: 4 | Course: Accompaniment | Machine: Food Processor | Total time (min.): 60 |
This delicious puree is made from Roasted squash, cashew nuts, coconut milk and cheese (parmesan, goat, ricotta, or Manchego would be ace), or if you want to keep it plant-based, nutritional yeast. Perfect as a spread on toast or as a dip.
Ingredients
- 1 Butternut squash, halved, de-seeded & scored
- Olive oil
- 1 tbsp fennel seeds, crushed
- 2 tbsp mustard seeds, crushed
- salt & pepper
- 150g cashew nuts
- 1 (400ml) tin of coconut milk
- 100g parmesan cheese (or 3 tbsp nutritional yeast)
Tools
- Multipro Compact + FDM312SS
Method
- Preheat oven to 200°C and line a baking tray with tin foil or parchment paper.
- Place the butternut halves on the tray and cover the surface of the squash with oil. Sprinkle over the fennel and mustard seeds then season generously with salt and pepper.
- Turn squash face-down then roast until fork-tender, 35-40 minutes.
- Add cashew nuts and coconut milk to a medium-sized pot and bring to a simmer over medium-high heat, then lower heat and gently simmer for 20 minutes. Remove from heat and leave to cool.
- Once butternut has also cooled, scoop the flesh out of the skin and add to your Kenwood food processor along with the cashews, coconut milk and parmesan cheese (or nutritional yeast).
- Blend until smooth. Taste for seasoning and add more salt and pepper if needed.