A small squash purée with orange, which will be perfect with white meat, and why not with the Christmas turkey ???!!!
Puree of squash, orange and sage
Ingredients (for 2)
- 700 g butternut squash
- The juice of 1 orange
- The zest of 1/2 orange
- 40 g of butter
- 1 c to c of sage
- Salt and pepper
Cut the squash into chunks and peel it.
Put it to cook in the basket steam pressure cooker for 10 min.
Once cooked, let drain the squash, pressing it lightly through a colander to remove water.
Pass the pumpkin to the mill to puree and put in a saucepan over low heat.
Add the juice and orange zest, and sage and then stir in the butter in pieces.
Season to taste and enjoy.