Ambercup and Mushroom Purée
Number of servings : 4 Prep time: 20 minutes Cooking time: 1 hour 15 minutes Type of meal : |
Number of servings : 4
Prep time: 20 minutes
Cooking time: 1 hour 15 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
1/2 of a 2 kg / 4 lb ambercup squash, seeded but unpeeled
As required olive oil
1 medium onion, chopped finely
227 g / 8 oz mushrooms, sliced
12 leaves sage, shredded
60 ml / 4 tbsp olive oil
Preheat oven to 200°C / 400°F.
Carefully scrape away the stringy bits inside the squash.
Brush the inside with oil and season with salt and pepper.
Place on a foil-lined baking sheet, cut side down, and bake 30 minutes. Turn and continue baking until tender.
Peel the squash and purée the flesh with a potato masher. Cover and set aside.
In a skillet, soften the onion in 30 ml / 2 tbsp oil. Add the mushrooms and sauté until all the liquid has evaporated.
Add to the squash purée and combine.
Thin the purée with the remaining oil and whisk thoroughly.
Reheat in a 180°C / 350°F oven for about 15 minutes.