Sunday, 27 October 2013

Savoury squash

Savoury squash: On the rare occasions that people here cook squash, they usually accentuate its already sweet flesh into a dessert. Personally, I find that to be going too far, and prefer to offset the sweetness with other notes – tart, spicy and especially savoury. This baked dish combines all of these.

200g butternut squash, peeled and diced
200g onions
1 clove garlic, finely grated
30g gruyere cheese
2 eggs
10g chopped parsley
10 ml vegetable stock
10 ml lemon juice
10 ml Dijon mustard
1 dash cayenne pepper

Peel the butternut squash, and scoop out the seeds in the middle. Dice the remaining flesh into squares about a centimeter across. Place a pat of butter and a teaspoon of oil in a pan and sautee the remaining squash flesh for 10 minutes. Add the onions and sautee 10 more minutes, and add some garlic a minute before the end.

In a bowl, mix the lemon juice, the vegetable stock, the mustard, the cayenne, the parsley and the eggs. Turn off the stove and transfer the squash-onion mix into a small baking dish, and mix in everything from the bowl. Shred the gruyere cheese and sprinkle it over the top.

Bake it in the oven at 200 degrees Centigrade for 20 minutes, or until done.


Anonymous said...

Yum! Another recipe for pumpkin that I will need to add to my repertoir. Just panted out about 40 pumpkin seeds. I LURVE pumpkin but I figure if I have the space then why not plant them. Lots to swap or give away or even sell. :)
I love butternut pumpkins for soup and other harder pumpkins for roasting and such but they all taste fantastic. Here in Australia they're more of a savoury food. The thought of pumpkin pie doesn't particularly appeal to me either.

ecoteri said...

um, the photo isn't butternut, though! sounds yummy!