Difference between revisions of "Butternut squash pisto"
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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 | + | | 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. |
Revision as of 09:47, 11 January 2015
Pisto is the Spanish equivalent of ratatouille. This vegetarian pesto is made with butternut squash, always available at this festive time of year.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- A 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.