- Butternut Squash2small to medium sized
- Fresh GingerThumb sized
- caraway seedspinch
- cumin seedspinch
- Paprika1 Teaspoons
- Sesame OilDrizzle
- Fresh Nutmeg (grated)1 Teaspoons
- vegetable stock or water750 Milliliters
- Salted butter1 Tablespoons
- Honey1 Tablespoons
- Creme Fraiche1 Tablespoons
Roast your Squash and Apple in a baking tray in a preheated oven at 180 degrees for 25-30 mins
Dry Toast your Caraway and Cumin seeds in a frying pan until they begin to colour. take them off and grind to a powder.
Finely dice or crush your ginger.
Add the above ingredients to a pan with stock slow boil for 25 mins.
Allow to cool a little, blend and pass through a sieve removing any stringy pieces or seeds.
For the Almonds.
Dry toast until the start to colour in a frying pan
Add the honey Paprika and butter and bring up to ‘soft crack’ temp 134-140 degrees (or when a drizzle of the mixture dropped in iced water hardens to a point where it snaps with a ‘soft crack’
Spread on Grease proof paper and allow to cool and harden.
Serve In bowls with a dollop of creme fraiche and the almonds on top.
Finish with a drizzle of sesame oil and grating of fresh nutmeg.
This dish is perfect for substituting a whole manor of mixed squash and heightening or reducing the spice and seasoning content to taste.
If your child is off salt and sugar, I like to spoon a little soup aside before seasoning and leave the almonds out. However I have found my little girl Liberty to enjoy certain spices and strong flavours from pickled fish to olives and black pudding. So I'm not shy when it comes to using herbs and spices that produce flavour and aroma, but Chilli and heat inducing spice such as paprika are to be avoided.