Monday, November 23, 2009

Sunday simplicity

After another week of travel I again wanted simplicity and vegetables, this improv fit the bill.

Peel a butternut squash and cut it into 1-2cm chunks, toss with some salt and olive oil and then bake at 190C until they are lightly caramelized and ready to eat.

Meanwhile cook diced onion, long green pepper, and yellow carrot together with chopped garlic and some piri piri chilis in olive oil until the carrot softens a bit. Add a can of tomatoes, a pinch of saffron and freshly ground fennel seed and allspice, and some black pepper. Simmer until the tomatoes break down and the carrots are softened, then pick out the chilis and coarsely puree with the stick blender.

To serve: Make a pile of brown rice, add a layer of grated alp cheese, add a layer of sauce, top with the squash.

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