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Butternut Squash & Parsnip Puree

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Ingredients

150g butternut squash, peeled and diced
110g parsnip, peeled and diced
2 Tsp oil (vegetable, rapeseed, olive)

Method

  1. Preheat the oven to 180˚C fan / 350˚ F / Gas Mark 4. Line a baking sheet with non-stick paper.
  2. Add the vegetables and oil and toss to coat. Roast for 20 minutes until soft.
  3. Blend until smooth using a stick blender adding 4 tbsp of boiling water.
  4. Alternatively, put the squash and parsnip into a steamer. Steam for 15 minutes until tender. Blend until smooth using a stick blender, adding 1 tbsp of the water from the steamer.

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