The idea stemmed from seeing the ingredients next to each other on the countertop. We blended the pulp leftover from juicing butternut squash with Boursin cheese. The mixture resembled a cheese ball, but the butternut flavor was faint, overpowered by the garlic and herbs in the cheese. When we added some salt, the mixture became more seasoned but not more squashy. So, the concept is interesting. Now we need to work on amplifying the squash flavor while retaining the spreadable texture of Boursin and then transform it into ravioli filling.
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