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|title=Butternut squash pisto
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|keywords=#butternutsquash #squash #pinenuts #cuminseeds #bayleaves #sieve #port #onions #nutmeg #butternutsquashpisto #oliveoil
|description=Pisto is the Spanish equivalent of ratatouille. This vegetarian pesto is made with butternut squash, always available at this festive time of year.
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|description=Pisto is the Spanish equivalent of ratatouille. This vegetarian pesto is made with butternut squash, always available at this festive time
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Pisto is the [[Spanish]] equivalent of [[Ratatouille|ratatouille]].  This [[Vegetarian|vegetarian]] [[Pesto|pesto]] is made with [[Butternut squash|butternut squash]], always available at this festive time of year.
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|TotalCalories = 810
|PortionCalories = 202
|DatePublished=3rd January 2015
|Author=JuliaBalbilla
|ImageComment =  
|ImageComment =  
|Servings = Serves 4
|Servings = Serves 4
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|PrepTime =  15 minutes
|PrepTime =  15 minutes
|CookTime =  1 hour
|CookTime =  1 hour
|Image = [[Image:Butternut squash pisto recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Butternut squash pisto.jpg|thumb|middle|none|alt=Electus]]
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<span class="review">
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====Best recipe review====
</span>
''<span class="reviewTitle">Vegalicious!</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span>
 
<span class="reviewDesc">Top marks Julia - A lovely vegetarian meal which we really enjoyed making.</span>  


Pisto is the [[Spanish]] equivalent of [[Ratatouille|ratatouille]].  This [[Vegetarian|vegetarian]] [[Pesto|pesto]] is made with [[Butternut squash|butternut squash]], always available at this festive time of year.
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
===Ingredients===
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{{RecipeIngredients
{{RecipeIngredients
 
| 1.2 kg [[Butternut squash|butternut squash]], peeled and chopped into 2cm pieces - about 800g once prepared
| A 1.2 kg [[Butternut squash|butternut squash]], peeled and chopped into 2cm pieces - about 800g once prepared
| 1 teaspoon of [[Old India Taco Seasoning]]
| 1 teaspoon of [[Old India Taco Seasoning]]
| 6 tablespoons [[Olive oil|olive oil]]
| 6 tablespoons [[Olive oil|olive oil]]
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''' to garnish'''
''' to garnish'''
{{RecipeIngredientsNB
{{RecipeIngredientsNB
| 2 tablespoon [[Pine nuts|pine nuts]]
| 2 tablespoons [[Pine nuts|pine nuts]]
}}
}}


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| Add the sliced [[Red pepper|red pepper]] and [[Fry|fry]] for 10 minutes.
| Add the sliced [[Red pepper|red pepper]] and [[Fry|fry]] for 10 minutes.
| Now to liven it up; add the sliced [[Chillies|chillies]], [[Cumin seeds|cumin seeds]], [[Bay leaves|bay leaves]], whole [[Sprig of rosemary|sprig of rosemary]] and finally the [[Garlic|garlic]] slices.  [[Stir-fry]] these for a few minutes.
| Now to liven it up; add the sliced [[Chillies|chillies]], [[Cumin seeds|cumin seeds]], [[Bay leaves|bay leaves]], whole [[Sprig of rosemary|sprig of rosemary]] and finally the [[Garlic|garlic]] slices.  [[Stir-fry]] these for a few minutes.
| Give the [[Sieve|sieve]] of [[Butternut squash|butternut squash]] a shake to remove any liquid that may have leeched out and add the [[Squash|squash]] to the pan.
| Give the [[Sieve|sieve]] of [[Butternut squash|butternut squash]] a shake to remove any liquid that may have leached out and add the [[Squash|squash]] to the pan.
| Very gently sauté the [[Squash|squash]] for 20 minutes, turning regularly.
| Very gently sauté the [[Squash|squash]] for 20 minutes, turning regularly.
| After 20 minutes add the [[Passata|passata]], [[Port|port]], [[Sherry vinegar|sherry vinegar]], [[Mexican oregano]], and a grate of [[Nutmeg|nutmeg]] and heat for the final 10 minutes.
| After 20 minutes add the [[Passata|passata]], [[Port|port]], [[Sherry vinegar|sherry vinegar]], [[Mexican oregano]], and a grate of [[Nutmeg|nutmeg]] and heat for the final 10 minutes.
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===Chef's notes===
===Chef's notes===
If you don't have [[Old India Taco Seasoning]], a pinch of [[Salt|salt]] and &#189; teaspoon of unsmoked [[Paprika]] will work just as well.
If you don't have [[Old India Taco Seasoning]], a pinch of [[Salt|salt]] and &#189; teaspoon of unsmoked [[Paprika]] will work just as well.
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[[Category:Squash recipes]]
[[Category:Squash recipes]]
[[Category:Pan fried]]
[[Category:Pan fried]]
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/butternutsquash|#butternutsquash]] [[Special:Search/squash|#squash]] [[Special:Search/pinenuts|#pinenuts]] [[Special:Search/cuminseeds|#cuminseeds]] [[Special:Search/bayleaves|#bayleaves]] [[Special:Search/sieve|#sieve]] [[Special:Search/port|#port]] [[Special:Search/onions|#onions]] [[Special:Search/nutmeg|#nutmeg]] [[Special:Search/butternutsquashpisto|#butternutsquashpisto]] [[Special:Search/oliveoil|#oliveoil]]
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Latest revision as of 18:08, 14 April 2024

Pisto is the Spanish equivalent of ratatouille. This vegetarian pesto is made with butternut squash, always available at this festive time of year.

Butternut squash pisto
Electus
Servings:Serves 4
Calories per serving:202
Ready in:1 hour, 15 minutes
Prep. time:15 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:3rd January 2015

Best recipe review

Vegalicious!

5/5

Top marks Julia - A lovely vegetarian meal which we really enjoyed making.

Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

to garnish

Method

  1. Pop the butternut squash chunks into a sieve and dust with the Old India Taco Seasoning, set to one side.
  2. Add the freshly ground black pepper to a large frying pan or even a wok.
  3. Add the olive oil and gently sauté the onions for 15 minutes.
  4. Add the sliced red pepper and fry for 10 minutes.
  5. Now to liven it up; add the sliced chillies, cumin seeds, bay leaves, whole sprig of rosemary and finally the garlic slices. Stir-fry these for a few minutes.
  6. Give the sieve of butternut squash a shake to remove any liquid that may have leached out and add the squash to the pan.
  7. Very gently sauté the squash for 20 minutes, turning regularly.
  8. After 20 minutes add the passata, port, sherry vinegar, Mexican oregano, and a grate of nutmeg and heat for the final 10 minutes.
  9. Remove the stem of the rosemary sprig 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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#butternutsquash #squash #pinenuts #cuminseeds #bayleaves #sieve #port #onions #nutmeg #butternutsquashpisto #oliveoil

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