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.


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


  1. Heat oven to to 350F
  2. Cut the squash in half and place cut side down on a tin foil lined baking sheet
  3. Bake until tender then remove from the oven and separate the flesh of the squash from the seeds and skin
  4. In a small sauce pan, heat a glug of the olive oil over medium
  5. Gently fry the saffron, pepper, and garlic in the oil until fragrant
  6. Remove from the heat and add the rest of the olive oil to stop the cooking
  7. In a food processor, blend the squash and saffron oil until silky smooth
  8. Season with salt to taste and serve