CookEat Recipe
Butternut Squash and Tomato Sauce with Turmeric
Tender boiled butternut squash and raw tomato are blended into a loose golden sauce. Turmeric and a generous measure of cardamom provide the spice notes, sharpened with freshly squeezed lemon juice.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 250 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. Core the tomatoes and chop roughly. Weigh the lemon as whole fruit before cutting. Squeeze and strain out the seeds; use all the extracted juice, not the peel or white pith. Use ground turmeric, 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, tomato, turmeric, cardamom, red wine vinegar, lemon juice in a blender with all the olive oil. Add the 250 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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