This mouth-watering recipe is ready in just 50 minutes and the ingredients detailed below can serve up to 4 people.
Ingredients
Method
Preheat the oven to 205°C.
Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper.
On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.
Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender.
Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.
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Overall Rating:
4.50
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