Roast Butternut Squash With Lemon And Mustard Recipes

Steps:

• Firstly preheat the oven to 180°C/350°F.
• Peel the garlic, lemon and the squash with a peeler and cut the squash in half and remove the seeds.
• Then chop up the fresh squash into about 1 inch dice and place onto an oven tray with the garlic.
• Drizzle with olive oil and add about 285g (10oz) of the butter, the fresh thyme, lemon and season well.
• Place in the oven for about 30 minutes.
• Remove from the oven and place in a blender, together with the mustard, parsley, cream and half the remaining butter.
• Season well with salt and pepper and blend for about 1 minute.
• Remove from the blender, adjust seasoning.
• and place in a serving bowl, top with the parsley and remaining butter.

Steps:

• Coat a large straight-sided saute pan with olive oil. Add in the red onions, crushed red pepper, and season with salt. Bring the pan to a medium heat and cook the onions until they are soft and aromatic, 7 to 8 minutes.
• Add in the squash, dried cranberries, sugar, champagne vinegar, orange zest, mustard seeds, mustard powder, and season with salt. Stir to combine. Add 1 cup of water and bring to a boil and then reduce to a simmer. Cover and simmer for 10 minutes. Remove the lid and cook another 15 minutes, stirring the squash frequently until the liquid has evaporated and the squash is a chutney-like consistency. Check to make sure the squash is cooked through and soft but can still hold its shape. Stir in chives and drizzle with mustard oil.

Steps:

• Line a sheet pan with parchment paper, and heat the oven to 400. Wash, slice and seed the squash, cutting it into approximately 1/2-inch-thick rings and wedges. Arrange on a sheet pan, drizzle with oil and season with salt. Roast for 30 to 45 minutes, turning the pieces about halfway through, until the squash is tender and slightly browned in places.
• In the meantime, put the chiles in a bowl, and cover with very hot water so they soften for about 2 minutes, or longer. In a mortar and pestle or a small food processor, add the coconut and garlic. Grind until the garlic is completely broken down, then fish the chiles out of the water, and add them. Grind, until the chiles are in small but still-visible red pieces.
• In a sauté pan, heat coconut oil over medium heat. When it is hot, add mustard seeds and curry leaves, if using. When seeds start to pop, add coconut-chile-garlic mixture, and stir well. Cook for about 1 minute, or less if the paste is very dry and starts to brown quickly, then remove from heat. Toss the warm roasted squash into the coconut mixture, along with a generous squeeze of lemon. Taste a piece for salt and lemon, adjust as needed and serve.