Butternut and potimarron squash purée, four-spice blend, hazelnuts

Huile d'olive de Nyons PDO
Subtle flavour
Purée de butternut et potimarron, quatre épices, noisettes
Photo credit: Céline de Cérou
A PDO
Preparation
20 min
A PDO
Cooking time
30 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Main course Vegetarian Gluten-free Automn Winter

Ingredients

A PDO
For 6 personnes
  • 1 pumpkin
  • 1 butternut squash
  • 1 potato
  • 5 cl water
  • 2 garlic cloves
  • 10 cl of single cream
  • 2 c. a tablespoon of Nyons olive oil PDO
  • 2 c. a tablespoon of four-spice mix
  • 1 a handful of hazelnuts
  • Fleur de sel
  • Freshly ground pepper
  • Espelette chilli

Tip

Choose a Nyons olive oil PDO (subtle flavour) for its aromas of dried fruit and its buttery flavour, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass. The following olive oils may also be suitable: PDO olive oil from Nice, AOC Languedoc olive oil, and French olive oils of the Cailletier, Grossane and Tanche varieties...

Instructions

  • Wash the potimarron (the skin is edible). Peel the butternut squash and the potato.
  • Cut the potimarron and butternut squash in half and scoop out the seeds with a spoon. Cut the flesh into cubes (the smaller they are, the quicker they will cook). Cut the potato. Peel the garlic cloves and cut them in half. Remove the germ if necessary.

  • Place the diced pumpkin, butternut squash and potato, along with the garlic, into a saucepan of salted water (or a steamer). Cover and cook for 20 minutes from when the water comes to the boil. Check whether they are cooked by piercing several cubes with a knife (the flesh should be very tender).

  • Meanwhile, roast the hazelnuts in a dry frying pan.

  • Drain all the vegetables thoroughly (so you don’t end up with ‘soup’). Blend them (to a finer or coarser consistency depending on your preference) using a food processor (or a potato masher), then adjust the consistency with the cream. Add the Nyons olive oil and the spices.

  • Serve with a few crushed hazelnuts!

Tip

Choose a Nyons olive oil PDO (subtle flavour) for its aromas of dried fruit and its buttery flavour, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass. The following olive oils may also be suitable: PDO olive oil from Nice, AOC Languedoc olive oil, and French olive oils of the Cailletier, Grossane and Tanche varieties...
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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