Ingredients:
2 butternut squash
2 lemons, juice and zest
3 tablespoons coarse grain mustard
85 g butter
10 g flat leaf parsley
1 clove garlic
2 sprigs fresh thyme
75 ml double cream
olive oil
salt
fresh ground black pepper
Directions:
Firstly preheat the oven to 180 C/350 F.
Peel the garlic, lemon and the squash with a peeler and cut the squash in half and remove the seeds.
Then chop up the fresh squash into about 1 inch dice and place onto an oven tray with the garlic.
Drizzle with olive oil and add about 285g (10oz) of the butter, the fresh thyme, lemon and season well.
Place in the oven for about 30 minutes.
Remove from the oven and place in a blender, together with the mustard, parsley, cream and half the remaining butter.
Season well with salt and pepper and blend for about 1 minute.
Remove from the blender, adjust seasoning.
and place in a serving bowl, top with the parsley and remaining butter.
Servings: 4-6
Time preparation: 10 min.
Time total: 40 min.