Orange Butternut Sauce For Pasta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Vegetarian | Kerr | 1 | Servings |
INGREDIENTS
| 1 | t | Light oil with a dash of |
| toasted sesame | ||
| oil | ||
| 2 | Garlic cloves, bashed | |
| peeled and | ||
| chopped | ||
| 3 | c | Chicken stock, use a |
| vegetable | ||
| stock if you prefer | ||
| to make the dish | ||
| completely | ||
| vegetarian | ||
| 2 | lb | Butternut squash baked for |
| 50 minutes at | ||
| 350F to yield 3 cups of | ||
| Pulp | ||
| 1 | 6 inch piece rosemary | |
| 1 | c | Frozen corn |
| 1/4 | t | Freshly ground black pepper |
| 1 | pn | Salt |
| 1/4 | t | Cumin |
| 2 | T | Cornflour mixed with 1/4cup |
| unsweetened slurry | ||
| orange juice | ||
| 1/4 | c | Strained yoghurt |
INSTRUCTIONS
Heat the oil in a large saucepan over medium heat and fry the garlic for 3 minutes. Stir in the stock, cooked butternut squash and rosemary and simmer for 15 minutes. Remove the rosemary and discard. Stir in the corn, pepper, salt, cumin and cornflour slurry and cook for 3 minutes. Pour into a blender and puree until very smooth - about 5 minutes. To serve, just before serving, whisk in the yoghurt for a sense of added richness. Present immediately, tossed with your favourite pasta or refrigerate before adding the yoghurt and re-heat later. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1599
Calories From Fat: 472
Total Fat: 53.2g
Cholesterol: 22.1mg
Sodium: 4231.5mg
Potassium: 4218.4mg
Carbohydrates: 258.2g
Fiber: 39.2g
Sugar: 37.6g
Protein: 37.2g