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 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.

Revision as of 09:47, 11 January 2015


Butternut squash pisto
Difference between revisions of
Servings:Serves 4
Ready in:1 hour, 15 minutes
Prep. time:15 minutes
Cook time:1 hour
Difficulty:Average difficulty

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

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.