Butternut squash purée

STEP BY STEP

Let's make something delicious.

1. 01

   Preheat the oven to 160 °C fan (180 °C conventional).

2. 02

   Halve the squash, remove the seeds and cut into thick wedges. Place on a baking tray lined with baking paper and roast on the middle shelf for approximately 45 minutes.

3. 03

   Meanwhile, peel the garlic and crush it using a garlic press. Peel and finely chop the ginger. Wash the orange, pat dry and finely grate the zest. Halve the orange and squeeze out the juice.

4. 04

   Remove the squash from the oven and scoop out the flesh with a spoon. Put the squash flesh, garlic, ginger, orange juice and zest into a tall mixing jug and blend with a hand blender until smooth. Season to taste with cinnamon, nutmeg and salt.

5. 05

   Spoon the squash purée into sterilised twist-off jars or enjoy immediately.