Red Kuri Squash Puree with Goat Cheese and Walnuts
A perfect marriage of sweetness and flavor! This red kuri squash puree with goat cheese and walnuts is a creamy and crunchy delight, ideal for warming up your taste buds. A comforting dish with autumn colors, to be savored without moderation!
Ingredients
- 1 red kuri squash
- 1 fresh goat cheese (200g)
- 15 shelled walnuts (variation: 20 hazelnuts)
- Pumpkin seeds, sunflower seeds, pine nuts, raisins... (optional)
- Salt and pepper
Preparation
Red Kuri Squash Puree Recipe
with goat cheese and walnuts
A comforting and seasonal recipe, which doesn't lack indulgence with its goat cheese and the crunch of these walnuts. Make a delicious red kuri squash puree with goat cheese and walnuts in just a few steps using your Lagrange blender or hand mixer.
1. Cut the red kuri squash into cubes, removing the seeds, and steam cook it. You can also roast the red kuri squash cubes in the oven or in a saucepan with a stock cube until tender if you don't have a steamer.
2. Roughly chop the walnuts by hand or more easily using the Minimixer chopper
3. In the blender or in your saucepan, place the cooked red kuri squash cubes, chopped walnuts, fresh goat cheese and blend.
4. Serve the puree by sprinkling it with seeds or a few walnuts.
Variations:
- By adding 2 eggs and baking it for 20 minutes in the oven, this recipe transforms into a delicious gratin.
- The recipe can also be made with butternut squash or muscat squash.
- You can use 2 fresh goat cheeses for more indulgence, depending on the size of the red kuri squash.
