Difference between revisions of "Butternut squash pisto"
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− | |title=Butternut squash pisto | + | |title=Butternut squash pisto recipe |
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− | |keywords= | + | |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 | + | |hashtagrev=032020 |
− | + | |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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{{recipesummary | {{recipesummary | ||
+ | |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: | + | |Image = [[Image:Butternut squash pisto.jpg|alt=Electus]] |
+ | <span class="review"> | ||
+ | <span class="reviewHeader"> | ||
+ | ====Random 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> | ||
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+ | <span class="reviewDesc">Top marks Julia - A lovely vegetarian meal which we really enjoyed making.</span> | ||
+ | |||
+ | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
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+ | |||
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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. | ||
− | + | ||
{{RecipeIngredients | {{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]] | | 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 | + | | 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 | + | | 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 ½ teaspoon of unsmoked [[Paprika]] will work just as well. | If you don't have [[Old India Taco Seasoning]], a pinch of [[Salt|salt]] and ½ teaspoon of unsmoked [[Paprika]] will work just as well. | ||
+ | {{Template:Pisto recipes}} | ||
+ | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:British recipes]] | [[Category:British recipes]] | ||
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[[Category:Squash recipes]] | [[Category:Squash recipes]] | ||
[[Category:Pan fried]] | [[Category:Pan fried]] | ||
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+ | <!-- footer hashtags --><code 'hashtagrev:032020'>#butternutsquash #squash #pinenuts #cuminseeds #bayleaves #sieve #port #onions #nutmeg #butternutsquashpisto #oliveoil </code><!-- /footer_hashtags --> |
Revision as of 18:05, 11 November 2020
Pisto is the Spanish equivalent of ratatouille. This vegetarian pesto is made with butternut squash, always available at this festive time of year.
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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#butternutsquash #squash #pinenuts #cuminseeds #bayleaves #sieve #port #onions #nutmeg #butternutsquashpisto #oliveoil
https://www.cookipedia.co.uk/recipes_wiki/Butternut_squash_pisto