squash spread

squash spread

Preparation

  • squeeze 1/2 orange
  • dice the flesh of 1/2 Hokkaido / red kuri squash and gently in a pan with some oil
  • deglaze with the orange juice and 50ml vegetable stock and let simmer for a bit
  • purée in a mixer
  • finely chop and add the leaves of 1 sprig of thyme
  • also stir in 1 tsp. roasted sesame and 1/2 tsp. chili flakes
  • season to taste with salt/pepper
  • keeps up to 3 days in the fridge