I was making a roasted vegetable medley to go with our toad in the hole with new potato, butternut squash and carrots and i realised that there was a fair bit of flesh left attached to the thick, stiff skin of the squash.
I had cut the squash into eighths and used a sharp knife to cut away strips of flesh but some adhered to the skin. In a moment of inspiration i popped the slices of skin onto a baking tray, brushed them with olive oil and stuck them in the oven at 200 for 15 minutes.
When I took them out it was easy to remove the flesh from the skins with a spoon and I chopped them up quite finely, I ended up with about 3/4 of a cupful.
Here is what I did then:
Half an onion chopped
chopped butternut squash
knob of butter
2/3 pint vegetable stock made from cubes.
2 teaspoons honey
teaspoon dried basil
1 clove garlic
I sauteed the onion in the butter in a deep saucepan for a few minutes until softened, then I added the squash and gently fried for 3-4 minutes before adding the garlic which I crushed and roughly chopped and the dried herbs.
I let this cook for a further 2-3 minutes and added the honey, I let this heat through for another minute and added the stock. I turned the heat right down and simmered for 20 minutes before serving.
It was absolutely delicious, in future I would however reduce the amount of garlic as it tasted a little too strong.
I am going to be making this in batches and freezing for during those frosty winter evening.
Scrummy


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