Vegetables - Alan's Cookbook
Vegetables - Alan's Cookbook
Vegetables - Alan's Cookbook
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Butternut squash<br />
This Afghan recipe is a great favorite. For a special treat, try the more<br />
Western version with lox and lavender.<br />
Butternut squash<br />
Chicken or vegetable<br />
broth<br />
Stick cinnamon<br />
Coriander seed<br />
Powdered ginger<br />
Optional<br />
Sour cream or yoghurt<br />
Parsley<br />
Lox<br />
Lavender<br />
Crème fraiche<br />
Getting the skin off of butternut squash is a pain.<br />
Do the best you can. What I do sometimes is cut<br />
it into slices first, and then peel the skin off each<br />
slice.<br />
Buy the squash with the longest neck you can<br />
find, as only the neck is useful for the standalone<br />
version of this dish. You can use the rest of it, cut<br />
up, in another dish though.<br />
You can also use pumpkin in this recipe. “Blue” or<br />
other very hard pumpkin species are preferred.<br />
Cook the pumpkin until it is very soft, but not<br />
falling apart and stringy.<br />
Slice the neck of the squash about 1/2” thick or a<br />
bit more. Place flat in a pan and cover with<br />
chicken broth. Add a stick of cinnamon, a few<br />
coriander seeds, and a dusting of powdered<br />
ginger or a few thin slices of fresh ginger. Simmer<br />
gently until tender, about 20 minutes. Remove<br />
from broth.<br />
Serve as a side dish. Garnish with sour cream or<br />
yoghurt, and a sprig of parsley.<br />
Variation<br />
Use clam juice and water instead of broth and<br />
spices to cook the squash. Finely chop lox and a<br />
few fresh lavender leaves and mix them into<br />
enough creme fraiche to hold them together<br />
easily. Garnish each slice liberally with this<br />
concoction.<br />
Serves 6-8<br />
Cooking time: 30 minutes<br />
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