| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Vegetarian |
Kerr |
1 |
servings |
INGREDIENTS
| 1 |
ts |
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 |
ts |
Freshly ground black pepper |
| 1 |
pn |
Salt |
| 1/4 |
ts |
Cumin |
| 2 |
tb |
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.
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