We at CookAbility love trying new ideas and recipes with our students during the courses.
Every month we would like to share a popular recipe with you. We hope that you will enjoy these as much as our students do.
This month's recipe:
Butternut squash sauce (4)
6 tbsp olive oil
4 cloves garlic, chopped
4 tbsp chopped fresh sage
600g/20oz butternut squash, peeled, seeds removed, finely chopped
300ml/10fl oz white wine
300ml/10fl oz double cream
100ml/3˝fl oz water
salt and freshly ground black pepper
Crispy bacon
Heat the olive oil in a frying pan over a medium heat. Add the garlic and sage and fry for 1-2 minutes, until golden.
Add the butternut squash and sauté for 3-4 minutes, until golden.
Add the white wine and cook for one minute.
Add the double cream and water, bring to the boil, then reduce the heat to simmer until the butternut squash is soft and cooked.
Blend till smooth and serve with pasta and crispy bacon on top. Can be used to serve with pork or chicken.
Butternut squash sauce (4)
6 tbsp olive oil
4 cloves garlic, chopped
4 tbsp chopped fresh sage
600g/20oz butternut squash, peeled, seeds removed, finely chopped
300ml/10fl oz white wine
300ml/10fl oz double cream
100ml/3˝fl oz water
salt and freshly ground black pepper
Crispy bacon
Heat the olive oil in a frying pan over a medium heat. Add the garlic and sage and fry for 1-2 minutes, until golden.
Add the butternut squash and sauté for 3-4 minutes, until golden.
Add the white wine and cook for one minute.
Add the double cream and water, bring to the boil, then reduce the heat to simmer until the butternut squash is soft and cooked.
Blend till smooth and serve with pasta and crispy bacon on top. Can be used to serve with pork or chicken.
