for 4 person

Squash stock

1 kg	squash (e.g. red kuri), peeled, cut into approx. 2 cm cubes
500 g	mealy potatoes, peeled, cut into approx. 3 cm pieces
	salted water, boiling
1 dl	milk, hot
50 g	butter, cut into pieces, cold
1	organic lemon, use a little grated zest
¼ tsp	nutmeg
½ tsp	salt
a little	pepper

Topping

50 g	mixed seeds
40 g	butter
1	garlic clove, squeezed
2 tbsp	light sultanas
¼ bunch	lemon thyme, leaves torn off

How it's done

Squash stock

Cook the squash and potatoes in salted water for approx. 20 mins. until soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Pass the vegetables through a food mill. Add the milk while stirring, stir the butter and lemon zest into the stock until it has the desired consistency, season, keep warm.

Topping

Without adding any fat, toast the mixed seeds in a non-stick pan for approx. 3 mins. Reduce the heat, add the butter and garlic, heat until the butter foams and smells nutty, mix with the sultanas and lemon thyme. Plate up the squash stock, drizzle the topping on it.

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