I love the combination of sweet and spicy when the squash and soup come together. Arrange the roasted squash on top and drizzle over the chilli, mint and pistachio butter. This hearty healthy meal in a bowl will surely warm you by the fire. To serve, spoon the bean puree onto a large serving plate. Ingredients Deselect All 3 acorn squash, unpeeled, halved through the stem, and seeded 3 tablespoons unsalted butter, diced 3 tablespoons pure maple syrup. Switch off the heat and stir through the chopped mint. Step three: Cook the veggies then add in the chickpeas, walnuts and rice. Once the butter has melted, add the chopped pistachios and continue to stir to another minute or so. Step two: Season the cut squash with olive oil salt and pepper and bake it for 25-30 minutes at 375 degrees F. Add the butter and allow to melt, stirring gently. Cook for 2-3 minutes until softened and fragrant. Crush the remaining garlic clove and add to the oil. To make the topping, heat a small saucepan over a low-medium heat with 1 tablespoon of olive oil.Turn the pieces half way through to ensure they get an even roast. Roast for 40 minutes until the squash has cooked through and is slightly caramelised. Place the squash wedges onto a baking tray and drizzle generously with olive oil and season well with salt. Slice the squash, width ways, into wedges. Drizzle the flesh side of the squash with olive oil. Slice the squash in half and scoop out the seeds (see chefs note). Cut the acorn squash into halves (see tips on cutting an acorn squash below) and remove the seeds.Brush the vanilla mixture over both sides of the squash rings. *If you don’t like a strong garlic flavour, try roasting the garlic first before blitzing it in the puree. In a medium bowl, whisk together the vanilla bean paste, brown sugar, salt and olive oil. Blend and check for seasoning and add a splash of water to loosen if necessary.
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