CookEat Recipe
Butternut Squash and Potato Sauce with Mint
Boiled butternut squash is blended with yogurt, raw shallot and fresh mint. Hand-mashed potato is folded in afterwards, with ground coriander and red wine vinegar seasoning the pourable sauce.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 400 ml of the listed water for blending; the remaining 1000 ml is for the soaking and cooking steps below.
Step 2
Peel the raw butternut squash, remove its seeds and cut the flesh into 1 cm cubes. Use raw peeled potato, cut into 1 cm cubes. Wash, dry and finely chop mint; discard coarse stems. Peel and finely mince shallot. Use ground coriander seed; measure before adding.
Step 3
Cover the diced potato with 1000 ml of the water and bring to a boil. Add the squash cubes and simmer for 12–18 minutes until both vegetables are easily pierced. Drain, separate the potato and mash it by hand while warm.
Step 4
Spread the cooked components in a shallow dish and let them cool for about 10 minutes until no longer hot before mixing with the fresh ingredients. Prepare the remaining ingredients while the cooked components cool.
Step 5
Combine the prepared butternut squash, mint, ground coriander, red wine vinegar, shallot, natural yoghurt in a blender with all the olive oil. Add the 400 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 6
Transfer the blended mixture to a bowl and fold it gradually into the hand-mashed potato until uniform. Do not put the mash through a high-speed blender; stop stirring as soon as it is combined.
Step 7
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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