I made a shepherd's pie last
night using pureed roasted butternut squash for the topping.
I made some Pumpkin Cream Cheese last
night using puree, so I subbed it.
Not exact matches
This recipe is really easy, and
using the
puree makes it quicker — you literally mix the ingredients the
night before and leave in the fridge overnight, and put it in the oven to bake for 30 minutes first thing.
He loved it, and when we were cleaning up, he said about the bowl
used to
puree everything, «I just want to smell this all
night».
And the one that my younger son
used to make for me occasionally - a Saturday
NIght Special, which had garlic and lemon, a wee drop of coarse - grained mustard, and a good squirt of tomato
puree, with various seasoning.
At
night, I like to unwind a few days a week and also
use the
puree in an ultra calming, soothing facemask.