Saffron Squash Puree
This pureé is warming and flavorful and pairs beautifully with any number of elements from a simple green salad to spiced lamb shoulder. It also freezes perfectly and so is a great way to use up any squash you have hanging around.
Ingredients
3 lb winter squash, butternut, autumn frost etc
4 cloves garlic, minced
5 threads saffron
1 tsp urfa or aleppo pepper
1/2 cup olive oil
Method
- Heat oven to to 350F
- Cut the squash in half and place cut side down on a tin foil lined baking sheet
- Bake until tender then remove from the oven and separate the flesh of the squash from the seeds and skin
- In a small sauce pan, heat a glug of the olive oil over medium
- Gently fry the saffron, pepper, and garlic in the oil until fragrant
- Remove from the heat and add the rest of the olive oil to stop the cooking
- In a food processor, blend the squash and saffron oil until silky smooth
- Season with salt to taste and serve
