Creating a touch of intimacy.

These Butternut Boats are designed for two—perfect for Valentine’s Day or any romantic occasion. Adjust the recipe to fit your needs.

For 4 people on a double date

Ingredients:

• 1 Butternut squash (approximately 1500g)
• 100g zander fillet, ready to cook
• 100g salmon fillet, ready to cook
• 4 tablespoons crème fraîche
• 1/4g saffron powder

Preparation Steps

1. Prepare the Squash:
   • Halve the butternut squash lengthwise and scoop out the seeds.
   • Use a spoon or melon baller to carve 10g petals from the flesh, aiming for around 700g of petals.
   • Scrape an additional 100g of flesh from the shells and set it aside for purée.
2. Bake the Shells:
   • Place the empty shells in a baking dish with a splash of water. Bake at 200°C (392°F) for 20 minutes to reduce the squash’s bitterness when serving.
3. Cook the Purée:
   • Simmer the scraped squash flesh in a little water over medium heat for 10–15 minutes. Blend into a smooth purée and reduce to a soup-like consistency. Set aside.
4. Cook the Petals:
   • Simmer the squash petals in gently boiling water for 15–20 minutes. They should be tender but still hold their shape. Drain and set aside.
5. Prepare the Fish:
   • Cut the zander and salmon fillets into approximately 15g pieces.
6. Combine the Ingredients:
   • In a large pan over medium heat, mix the crème fraîche with the squash purée until heated through.
   • Add the squash petals and saffron powder. Gently fold in the fish pieces, cover, and let cook for 5 minutes.
7. Assemble and Serve:
   • Spoon the mixture into the baked butternut squash shells.
   • Serve each half with two spoons and encourage guests to share.