Tray-baked butternut squash pisto
This recipe was going to be cooked in a pan only but in the end it made far more sense to tray-bake it. The sugary squash and port, combined with the sherry vinegar make this a sweet and sour dish.
Pisto is the Spanish equivalent of ratatouille.
| Tray-baked butternut squash pisto | |
|---|---|
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| Servings: | Serves 4 |
| Calories per serving: | 262 |
| Ready in: | 1 hour, 40 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 1 hour, 15 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 11th January 2015 |
|
Best recipe reviewI-Spy ciabatta! 5/5 Superb recipe, thanks Julia. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1.2 kg butternut squash, peeled and chopped into 2cm pieces - about 800g once prepared
- 1 teaspoon of Old India Taco Seasoning
- 6 tablespoons olive oil
- A good pinch of freshly ground black pepper
- 5 banana shallots, peeled and roughly sliced
- 3 Sweet peppers of any colour, deseeded, halved and cut into rings
- 1 Green Indian chili, thinly sliced, deseeded if you wish
- 1 large sprig of rosemary, left whole
- 4 freshly picked bay leaves
- 5 cloves of garlic, peeled and smashed
- 1 teaspoon dried Mexican oregano
- 1/2 a teaspoon of dried epazote
- 1 teaspoon of whole cumin seeds
- A pinch of freshly grated nutmeg
- 5cm [2"] cinnamon bark
- A handful of green beans or other vegetables of choice
- 180ml passata
- 1 tablespoon port
- 1 tablespoon sherry vinegar
to garnish
- 2 tablespoons pine nuts
Mise en place
- Preheat your oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
Method
- Pop the butternut squash chunks into a Lock and Lock box, add the Old India Taco Seasoning, shake like mad to mix and set to one side.
- Add the freshly ground black pepper and all of the olive oil to a large Frying pan
- Gently sauté the Shallots for 15 minutes, adding the whole smashed garlic for the last 5 minutes
- Pour the Shallots, garlic and oil into a large oven tray
- As we're going to add the vegetables next, it's handy to toss them in the pan or wok to soak up all the remaining olive oil.
- Sieve the butternut squash pieces (or pop them into a salad spinner) to remove any liquid that may have leached out.
- Add the sweet peppers, and all of the herbs and spices to the oven tray and mix really well
- Cover this with a layer of tin-foil and bake in the oven for 1 hour
- After one hour, remove the foil, add the passata, port, sherry vinegar and green beans, mix well and bake, uncovered for 15 minutes.
- Remove the bay leaves, rosemary sprig and cinnamon and serve.
Serving suggestions
Serve garnished with toasted pine nuts
Chef's notes
If you don't have Old India Taco Seasoning, a pinch of salt and ½ teaspoon of unsmoked Paprika will work just as well.
Other Pisto recipes
- Pisto Toledano
- Pisto manchego
- Butternut squash pisto
- Tray-baked butternut squash pisto
- Pisto (TM) (a Thermomix recipe)
- Pisto montañes (TM) (a Thermomix recipe)
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