Butternut squash purée with walnut and sage crumble
Nov 21 2019
Cooking the squash in the pressure cooker takes very little time and makes this recipe really fast and easy! If you don't have one, you can always roast them or boil them, it works as well.
Cook the butternut squash in the pressure cooker with 1 cup of water (or stock for extra flavor) for 5-7 minutes.
When it is cooked transfer to a food processor and pulse with the ghee and olive oil, some salt and pepper until super smooth. Taste and just seasoning.
You can either roast the nuts and sage in a pan with 1 tbsp of olive oil or in the oven for a couple of minutest to bring out the flavor. Chopped it and sprinkle over the purée.