Leek, Butternut Squash & Cheese Puree
½ a butternut squash
50g soft goats' cheese
Peel and dice the butternut squash into 1cm cubes. Top and tail the leek and chop very finely.
Steam the squash for approx. 10 minutes until just softening, then add the leek for another 5 minutes.
Mash the squash and leek together with the goats' cheese, or blend together until smooth. This can be as textured or as smooth as you prefer.