Pear, Fig & Butternut Squash

With a hint of ginger

This smooth squash, carrot and sweet potato puree, is lifted with the sweet tang of figs and fresh taste of pears, warmed with a hint of ginger


  • ½ butternut squash, peeled and chopped with seeds scooped out
  • 1 medium carrot, peeled and chopped
  • ½ medium sweet potato, peeled and chopped
  • 1 medium ripe pear, peeled, cored and chopped
  • 1 fresh Fig (if not in season, use 1 dried fig), with the top hard bit removed


  • In a steamer or pan of boiling water place the butternut squash, carrot and sweet potato pieces and cook for around 10 minutes, until soft.
  • Once the vegetables are cooked, drain and add the pear, fig and ginger and blend to the desired consistency.