Tray-baked butternut squash pisto

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Tray-baked butternut squash pisto
Tray-baked butternut squash pisto
Servings:Serves 4
Calories per serving:262
Ready in:1 hour, 40 minutes
Prep. time:20 minutes
Cook time:1 hour, 15 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:11th January 2015
Ready for the oven

This recipe was going to be cooked in a pan only but in the end it made far more sense to tray-bake it. The sugary squash and port, combined with the sherry vinegar make this a sweet and sour dish.

Pisto is the Spanish equivalent of ratatouille.


Ingredients

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to garnish

Mise en place

  • Preheat your oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]

Method

  1. Pop the butternut squash chunks into a Lock and Lock box, add the Old India Taco Seasoning, shake like mad to mix and set to one side.
  2. Add the freshly ground black pepper and all of the olive oil to a large Frying pan
  3. Gently sauté the Shallots for 15 minutes, adding the whole smashed garlic for the last 5 minutes
  4. Pour the Shallots, garlic and oil into a large oven tray
  5. As we're going to add the vegetables next, it's handy to toss them in the pan or wok to soak up all the remaining olive oil.
  6. Sieve the butternut squash pieces (or pop them into a salad spinner) to remove any liquid that may have leached out.
  7. Add the sweet peppers, and all of the herbs and spices to the oven tray and mix really well
  8. Cover this with a layer of tin-foil and bake in the oven for 1 hour
  9. After one hour, remove the foil, add the passata, port, sherry vinegar and green beans, mix well and bake, uncovered for 15 minutes.
  10. Remove the bay leaves, rosemary sprig and cinnamon and serve.

Serving suggestions

Serve garnished with toasted pine nuts

Chef's notes

If you don't have Old India Taco Seasoning, a pinch of salt and ½ teaspoon of unsmoked Paprika will work just as well.

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