Tray-baked butternut squash pisto: Revision history

Name: Tray-baked butternut squash pisto
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Mexican,Spanish
Ingredients: 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

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Tray-baked butternut squash pisto: Revision history

14 April 2024

29 December 2021

18 December 2021

27 November 2020

15 January 2017

26 July 2016

11 January 2015

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