110,618
edits
Butternut squash pisto: Difference between revisions
no edit summary
No edit summary |
No edit summary |
||
| Line 58: | Line 58: | ||
| 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 | | 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. | ||