Butternut Purée

Ingredients

• 1.1 butternut squash, whole; cooked and well drained
• 2.60 millilitre butter, or margarine
• 3.instant potato powder, 1–2 tablespoons; e.g. Cadbury's Smash, or use breadcrumbs as alternative
• 4.30 millilitre cream, or Orley Whip non-dairy cream
• 5.salt and black pepper, freshly ground; to taste
• 6.30 millilitre water
• 7.nutmeg, ground; to taste (implied in method)

Method

1. 1.To cook butternut in microwave: cook the whole butternut with skin and pips on a plate, covered with a plastic bag, in the microwave for 20 minutes. Cool slightly, then remove skin and pips.
2. 2.In a food processor, process the butter, potato powder, cream, salt, pepper, ground nutmeg and the well-drained butternut.
3. 3.Blend until smooth.
4. 4.Reheat to serve. Can be frozen.

Notes

• Potato powder (instant mash such as Cadbury's Smash) or breadcrumbs are used as a thickener/binder.
• Orley Whip = South African non-dairy whipping cream (pareve).
• Can be made ahead and frozen — reheat gently.