CookEat Recipe
Butternut Squash and Okra Sauce with Chilli
Boiled butternut squash is blended with tender raw okra for a naturally thickened sauce. Raw shallot gives a strong onion flavour, with ground chilli and cardamom adding heat and fragrance.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 120 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 fresh tender okra; trim the caps without removing the flesh and slice thinly. Peel and finely mince shallot. Use ground chilli, cardamom; measure before adding.
Step 3
Cover the diced squash with 1000 ml of the water; bring to a boil and simmer for 12–18 minutes until easily crushed with a fork, then drain.
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, okra, chilli, cardamom, red wine vinegar, shallot in a blender with all the olive oil. Add the 120 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 6
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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