Butternut Squash & Ginger Purée

Food Main Courses
Peter Lloyd, Sticky Mango
1 large butternut squash
2 tbsp butter
Salt and white pepper
200ml lemon juice
200g sugar
200g ginger, peeled & grated
1 Thai chili split
50g pumpkin seeds
1 tbsp olive oil
½ tsp salt
  1. 1. Split the squash in half and remove seeds. Season the squash and dot generously with 2 tbs of butter

  2. Reassemble and wrap in foil. Bake at 200°C until completely tender. Once cool, scoop out flesh

  3. To make the ginger syrup, combine sugar, lemon and chilli and bring to boil. Squeeze ginger to extract juice. Add to the syrup and then throw in the pulp. Mix well. Cool at room temperature and strain through a chinois
  4. To make the purée, take 400g of the roasted butternut flesh and combine with 200g of the ginger syrup. Add 12g of salt and purée until smooth. Warm as needed
  5. Mix pumpkin seeds with olive oil and salt. Combine and toss well. Spread onto a tray lined with parchment and bake at 170°C until golden. Use to garnish the purée