Butternut squash pisto
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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