Guest guest Posted March 13, 2009 Report Share Posted March 13, 2009 I love butternut squash. Here is one of my best recipes from Allrecipes.co.uk : Alter the chilli powder amount according to your preference. Peeling the squash is quite difficult, but I have found that a carrot peeler is the most useful tool for this job. Recipe provided by: ingredients 3 tablespoons olive oil 1 large onion, diced 1 tablespoon ground cinnamon 2 tablespoons chilli powder 4 cloves garlic, crushed 1 tablespoon cumin seeds, toasted 2 tablespoons fresh lemon juice 4 large tomatoes - peeled, seeded and coarsely chopped 1 medium butternut squash, peeled and diced 1 (400g) tin pinto beans, drained and rinsed 225ml (8 fl oz) water Freshly ground black pepper to taste preparation method In a large heavy-bottomed pot, heat olive oil and sauté the onion for a few minutes. Add the cinnamon and chilli powder and continue to sauté for another 2 minutes. Mix in the garlic and cumin seeds, sauté for 2 minutes more before adding lemon juice and the tomatoes. Mix thoroughly so the stew doesn't get too chunky. Stir the squash, pinto beans and water into the stew. Season with salt and pepper to taste. Let the stew simmer for 1 hour, or until squash is tender. Stir occasionally and add more water if necessary. The finished stew should have a nice, thick texture. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2009 Report Share Posted March 13, 2009 A good tip from Jamie Oliver (a TV chef in the UK) - you don't have to peel butternut squash, as the skin breaks down when you cook it. frostedcrow <frostedcrow Sent: Friday, 13 March, 2009 12:07:35 Butternut squash recipe I love butternut squash. Here is one of my best recipes from Allrecipes.co. uk :Alter the chilli powder amount according to your preference. Peeling the squash is quite difficult, but I have found that a carrot peeler is the most useful tool for this job.Recipe provided by: ingredients 3 tablespoons olive oil 1 large onion, diced 1 tablespoon ground cinnamon 2 tablespoons chilli powder 4 cloves garlic, crushed 1 tablespoon cumin seeds, toasted 2 tablespoons fresh lemon juice 4 large tomatoes - peeled, seeded and coarsely chopped 1 medium butternut squash, peeled and diced 1 (400g) tin pinto beans, drained and rinsed 225ml (8 fl oz) water Freshly ground black pepper to taste preparation methodIn a large heavy-bottomed pot, heat olive oil and sauté the onion for a few minutes. Add the cinnamon and chilli powder and continue to sauté for another 2 minutes. Mix in the garlic and cumin seeds, sauté for 2 minutes more before adding lemon juice and the tomatoes. Mix thoroughly so the stew doesn't get too chunky. Stir the squash, pinto beans and water into the stew. Season with salt and pepper to taste. Let the stew simmer for 1 hour, or until squash is tender. Stir occasionally and add more water if necessary. The finished stew should have a nice, thick texture. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2009 Report Share Posted March 14, 2009 I never knew that - I will have to give it a try next time. Jo , Kathleen Lloyd <kathleenannelloyd wrote: > > A good tip from Jamie Oliver (a TV chef in the UK) - you don't have to peel butternut squash, as the skin breaks down when you cook it. > > > > > ________________________________ > frostedcrow <frostedcrow > > Friday, 13 March, 2009 12:07:35 > Butternut squash recipe > > > I love butternut squash. Here is one of my best recipes from Allrecipes.co. uk : > > Alter the chilli powder amount according to your preference. Peeling the squash is quite difficult, but I have found that a carrot peeler is the most useful tool for this job. > Recipe provided by: > > ingredients > 3 tablespoons olive oil > 1 large onion, diced > 1 tablespoon ground cinnamon > 2 tablespoons chilli powder > 4 cloves garlic, crushed > 1 tablespoon cumin seeds, toasted > 2 tablespoons fresh lemon juice > 4 large tomatoes - peeled, seeded and coarsely chopped > 1 medium butternut squash, peeled and diced > 1 (400g) tin pinto beans, drained and rinsed > 225ml (8 fl oz) water > Freshly ground black pepper to taste > > preparation method > In a large heavy-bottomed pot, heat olive oil and sauté the onion for a few minutes. Add the cinnamon and chilli powder and continue to sauté for another 2 minutes. Mix in the garlic and cumin seeds, sauté for 2 minutes more before adding lemon juice and the tomatoes. Mix thoroughly so the stew doesn't get too chunky. > Stir the squash, pinto beans and water into the stew. Season with salt and pepper to taste. Let the stew simmer for 1 hour, or until squash is tender. Stir occasionally and add more water if necessary. The finished stew should have a nice, thick texture. > Quote Link to comment Share on other sites More sharing options...
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