![]() ![]() Set aside.Ĥ In a bowl, mix the ricotta with enough milk to give a spreadable consistency, using a fork.ĥ Shape the squash into 12 quenelles (oval balls) by dipping 2 tablespoons in warm water, and moulding a generous spoonful of squash between them. ![]() Cover and chill for about 20 minutes.ģ For the lemon honey, in a small bowl, whisk together the honey, lemon zest and juice, and 40ml water until combined. Season with salt to taste, tip into a wide dish and allow to cool. Butternut squash recipes skin#Cool slightly, then cut away the skin and roughly chop the squash into 3cm pieces.Ģ Place the squash in a frying pan over a very low heat and cook gently for about 15 minutes to dry out, stirring often it should break down and become pasty. Wrap tightly and bake for about 45 minutes, until very tender. Place on foil on a baking tray and season with salt. Cut the squash into large wedges, discarding the seeds. Use any squash trimmings to make a soup – cook in a little chicken stock and blend with cream.ġ Preheat the oven to 190C/375F/gas mark 5. Photograph: Yuki Sugiura for the Guardianīutternut squash is a sweet, succulent treat and these tempting parcels will impress your guests. Recipe supplied by Benjamin Tish, Salt Yard Group 2 Butternut squash fritter with ricotta and lemon honey Serve with some oregano leaves if you like. Remove from the water and drain well.ħ Divide the soup between four bowls and then place an egg in the middle and spoon over the chorizo and its oil. Season and pour back into a pan to keep warm.Ħ Poach the eggs in simmering water with a splash of vinegar until soft-cooked. Blend to a puree and add more stock as you go until you have your desired consistency. Lightly cook over a medium heat in a nonstick pan, reserving the oil.ĥ Put the squash into a blender with half the stock. It should be tender and soft and evenly caramelised.ģ Bring the stock to a boil and keep at a low simmer until the squash is ready.Ĥ Peel the chorizo and cut into small chunks. Place on a baking tray, drizzle with oil and season.Ģ Roast for 45-60 minutes, occasionally turning the squash with a spatula. Slice the squash lengthways down the middle, deseed and then dice into even chunks. 1 medium-size butternut squash, peeled and trimmedġ Heat the oven to 180C/350F/gas mark 4. ![]()
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