Butternut squash pisto: Difference between revisions
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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. | 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 | |TotalCalories = 810 | ||
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|CookTime = 1 hour | |CookTime = 1 hour | ||
|Image = [[Image:Butternut squash pisto.jpg|thumb|middle|none|alt=Electus]] | |Image = [[Image:Butternut squash pisto.jpg|thumb|middle|none|alt=Electus]] | ||
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{{RecipeIngredients | |||
| 1.2 kg [[Butternut squash|butternut squash]], peeled and chopped into 2cm pieces - about 800g once prepared | |||
| 1 teaspoon of [[Old India Taco Seasoning]] | |||
| 6 tablespoons [[Olive oil|olive oil]] | |||
| A good pinch of [[Freshly ground black pepper|freshly ground black pepper]] | |||
| 3 medium [[Onions|onions]], peeled and chopped | |||
| 1 [[Red pepper|red pepper]], deseeded, halved and cut into rings | |||
| 2 [[Green Indian chillies|green indian chillies]], thinly sliced, deseeded if you wish | |||
| 1 large [[Sprig of rosemary|sprig of rosemary]], left whole | |||
| 4 freshly picked [[Bay leaves|bay leaves]] | |||
| 3 [[Cloves of garlic|cloves of garlic]], peeled and thinly sliced | |||
| 1 teaspoon [[Mexican oregano]] | |||
| A pinch of [[Cumin seeds|cumin seeds]] | |||
| A pinch of freshly [[Grated|grated]] [[Nutmeg|nutmeg]] | |||
| 180ml [[Passata|passata]] | |||
| 1 tablespoon [[Port|port]] | |||
| 1 tablespoon [[Sherry vinegar|sherry vinegar]] | |||
}} | |||
''' to garnish''' | |||
{{RecipeIngredientsNB | {{RecipeIngredientsNB | ||
| 2 tablespoons [[Pine nuts|pine nuts]] | | 2 tablespoons [[Pine nuts|pine nuts]] | ||
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[[Category:Pan fried]] | [[Category:Pan fried]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- 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]] | ||
</code><!-- /footer hashtags --> | |||
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 | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 202 |
| Ready in: | 1 hour, 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 3rd January 2015 |
|
Best recipe reviewVegalicious! 5/5 Top marks Julia - A lovely vegetarian meal which we really enjoyed making. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1.2 kg butternut squash, peeled and chopped into 2cm pieces - about 800g once prepared
- 1 teaspoon of Old India Taco Seasoning
- 6 tablespoons olive oil
- A good pinch of freshly ground black pepper
- 3 medium onions, peeled and chopped
- 1 red pepper, deseeded, halved and cut into rings
- 2 green indian chillies, thinly sliced, deseeded if you wish
- 1 large sprig of rosemary, left whole
- 4 freshly picked bay leaves
- 3 cloves of garlic, peeled and thinly sliced
- 1 teaspoon Mexican oregano
- A pinch of cumin seeds
- A pinch of freshly grated nutmeg
- 180ml passata
- 1 tablespoon port
- 1 tablespoon sherry vinegar
to garnish
- 2 tablespoons pine nuts
Method
- Pop the butternut squash chunks into a sieve and dust with the Old India Taco Seasoning, set to one side.
- Add the freshly ground black pepper to a large frying pan or even a wok.
- Add the olive oil and gently sauté the onions for 15 minutes.
- Add the sliced red pepper and fry for 10 minutes.
- 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.
- Give the sieve of butternut squash a shake to remove any liquid that may have leached out and add the squash to the pan.
- Very gently sauté the squash for 20 minutes, turning regularly.
- After 20 minutes add the passata, port, sherry vinegar, Mexican oregano, and a grate of nutmeg and heat for the final 10 minutes.
- 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.
Other Pisto recipes
- Pisto Toledano
- Pisto manchego
- Butternut squash pisto
- Tray-baked butternut squash pisto
- Pisto (TM) (a Thermomix recipe)
- Pisto montañes (TM) (a Thermomix recipe)
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