I had a butternut squash just lying on my kitchen counter for weeks when I finally decided to touch it when I found an easy but delightful recipe on one of my Jamie Oliver’s cookbooks. This was from COOK with Jamie O. page 350.
I was not really sure if my husband will like it since he’s quite picky and even with a disapproving look in his eyes asked what was the orange thing I was holding in my hand (squash) I answered it was a butternut squash and he’s going to eat it. He almost ran to the door to get away from me (and or from the idea of eating the ‘thing’.)
But gheez! It was really nice that the picky eater even had a big serving of it. Well Jamie Oliver, you’ve done it again! *lol* I so loved it that I used it as my banner for this blog’s theme.
This was great as a side dish if you’re having beef, pork or chicken.
* this was on half stage of cooking
* ready to be eaten CREAMY BUTTERNUT SQUASH (below)
- 1 med. butternut squash, peeled and de-seeded, sliced into bite size
- a heaped teaspoon coriander seeds, smashed ( I used powder)
- 1-2 dried red chillies, crumbled
- 6 sprigs of thyme, leaves picked
- sea salt and black pepper
- olive oil
- 250ml single cream
- 1/2 a nutmeg or a pinch if powdered form
- 1 wineglass white
- 2 handfuls freshly grated parmesan cheese (this I omitted, husband doesn’t like it)
Preheat the oven to 200C. In a bowl (fit to stand the oven heat) toss the pumpkin in and the coriander seeds(powder) chillies, salt and pepper and a good glug of olive oil to coat everything. Mix thoroughly . Cut a greaseproof paper, dampen it under the tap , scrunch it up and drape it over the squash…neatly tucking it on all side. Place the mixture in the oven and let cook for about 30 minutes. While waiting, mix the wine, nutmeg, cream parmesan and a bit of salt/pepper again and then place the pumpkin back in the oven for about 10 minutes until golden, bubbling and it’s ready to serve!