I created this recipe when thinking of something vegetarian to make to go in a Mexican taco spread. This is a simple recipe that you can serve alongside other dishes, a salsa or two and tortillas. You can easily prepare this a coupe of days ahead and pop it back in the oven for the last 20-25 minutes of cooking time.
Ingredients:
500 g butternut squash, cut into even, bite sized pieces
Olive oil
Salt and pepper, to taste
2 large pinches of dried oregano, paprika and cumin.
250 ml double cream
2 garlic cloves, grated
1 tsp chipotle paste
1 bay leaf
2 shavings of orange peel (use a vegetable peeler or sharp knife)
Salt, to taste
Method:
Place the butternut squash pieces in a roasting tray and drizzle with some olive oil. About 2 tbsp should be fine. Season with the salt, pepper, paprika, oregano and cumin. Cover with foil and bake for 20 minutes at 200 degrees C.
Meanwhile, place the double cream in a pot alongside the bay leaf, garlic cloves and orange peel. Bring to a simmer and cook on low for 5 minutes. Add the chipotle paste and continue to simmer for another 5 minutes. Season with salt to taste and turn off the heat. set aside until the butternut squash is ready. Remove the butternut squash from the over and take off the foil. Remove the bay leaf and orange peel from the cream and pour over the squash. Return back to the oven for another 20-25 minutes, uncovered, until the squash is cooked through and the cream has reduced a little.
Serve as part of a spread and your favourite salsa. I made pineapple salsa and battered fish Mexican style to go with it.
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