Featured in the book Ma cuisine week-end Book (French Version)
Ингредиенты
- 1 large butternut squash, halved and seeded
- 3 tbsp butter
- 1 tbsp fresh ginger, grated
- 1 pinch nutmeg
- 1 egg
- 1 cup (130 g) ground almonds
- 4 tsp ground ginger
- 4 tuna steaks, about 1-inch (2.5-cm) thick
- Olive oil, for cooking
- Sprigs of fresh chives, for serving
- 1/4 cup (10 g) fresh basil, finely chopped
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) water
- 1 tsp (5 ml) white wine vinegar
Инструкция
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- Place the squash halves on a baking sheet, cut side down. Bake for 1 hour or until tender. Let cool.
- Remove the flesh with a spoon and transfer to a food processor. Add the butter and purée until smooth. Add the ginger and nutmeg. Season with salt and pepper and mix well. Keep warm. Compost the squash peel.
