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Butternut Squash Ackee Cream Recipe
This simple sauce is a great creamy base for the beetroot flatbread but can also be used as a pasta sauce. Simply reserve a bit of the pasta water to thin it out and coat the pasta with.
Servings 2 cups
Ingredients
- 1 cup Cooked cubes butternut squash (I boiled the squash in just enough water so that most of the water was absorbed by the time it was done)
- 2 tsps Coconut oil (or olive, canola, grapeseed, vegetable…whatever you prefer)
- 1 cup Parboiled ackee (or canned)
- 2 or more Cloves of Garlic finely minced (I like LOTS of garlic, so I used about 4 cloves)
- Leaves of a couple fresh thyme sprigs
- Salt & Pepper to taste
Instructions
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In a non-stick frying pan, heat oil and add garlic over medium heat till garlic softens and if fragrant.
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Add the ackee and sauté till its warmed through.
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Add the thyme and cook for another minute or two, then season to taste.
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Puree ackee and squash till completely smooth.
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Store covered in the fridge, until ready to use. If you won’t be using it within a week or so it’s best to keep it in the freezer.
Recipe Notes
- It’s best to puree everything while warm, that way it will blend smoothly
- You can add nutritional yeast to the cream if you like but I preferred the flavour without it.