A one kilo squash will give about 700g of flesh once you’ve taken the skin off it and the pulp and seeds from the cavity. The skin’s ultra tough – you can roast the squash to make the skin easier to take off, or just go at it with a sharp knife. Do watch those fingers, though! Once you've flayed the squash, the rest is easier than saying 'nmkl pjkl ftmch'.
Ingredients
- 1 kg butternut squash
- 1 litre good chicken or vegetable stock
- 1 red chilli, chopped
- 1 red onion, chopped
- 1 tsp salt
- ½ tsp crushed black pepper
- 3 cloves garlic, chopped
- 1 tsp curry powder
Chuck everything into a pan and cook it up for 20-30 minutes until everything’s softened. Blitz it well and then reheat to serve.
2 comments:
Yum yum yum!
I like the usage of the word 'chuck' coz that's how cooking should be done in my book.
Gotta try this recipe some time - thanks for sharing.
Nice and simple, with fresh crusty bread.
Alternatively, I do almost the same recipe with Pumpkin in lieu of Butternut. Decorate with roasted pumpkin seeds and a dollop of sour cream...
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