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.
You mightAlso like