Delicata / Butternut Squash and Celery Puree
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g pumpkin (se) (delicata or butternut squash)
- 6 leaves sage
- 2 cloves garlic
- 1 large celeriac
- 250 ml cream or milk, (depending on requirements 125- )
- 1 leaf bay leaf
- olive oil
- salt and pepper
- Milk or water
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 ° C.
- Cut the pumpkin lengthways in half and scrape out the core with a spoon. Brush the halves with oil and season with salt and pepper. Place a sage leaf and a clove of garlic in the indentations of both halves and place with the cut sides facing down on a baking sheet lined with baking paper. Put in the oven for about 40 minutes, until the pumpkin is completely soft.
- Peel the celeriac, cut into small pieces and place in a saucepan with water. Bring water to a boil and simmer for about 30 minutes until the celery is soft.
- Meanwhile, heat the cream, the remaining sage leaves and the bay leaf in another saucepan. Bring to a simmer, turn off the stove and let it steep.
- When the pumpkin is done, remove it from the oven and remove the garlic and sage. Drain the celery after cooking. Put the pumpkin and celery together in a larger saucepan and puree with a hand blender. Add the cream mixture, dilute with milk or water, depending on the desired consistency. Season with salt and pepper, warm up and serve.
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