Go Back
Amazing ackee logo
Chantal

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.
Print Recipe Pin Recipe
Servings: 2 cups
Ingredients Method Notes

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

Method
 

  1. In a non-stick frying pan, heat oil and add garlic over medium heat till garlic softens and if fragrant.
  2. Add the ackee and sauté till its warmed through.
  3. Add the thyme and cook for another minute or two, then season to taste.
  4. Puree ackee and squash till completely smooth.
  5. 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.

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.