CookEat Recipe
Sweetcorn and Butternut Squash Sauce
Roasting sweetcorn and small butternut cubes brings golden edges to this yellow vegetable sauce. They are blended with raw shallot, chives, cider and red wine vinegar for a sharp finish.
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.
Step 2
Use fresh sweetcorn kernels cut from the cob; weigh kernels only. Peel the raw butternut squash, remove its seeds and cut the flesh into 1 cm cubes. Use cider as the listed drink, not cider vinegar. Wash, dry and finely chop chives; discard coarse stems. Peel and finely mince shallot.
Step 3
Toss the corn kernels and diced squash with half the olive oil. Spread on a lined tray and roast at 200°C for 25–30 minutes, stirring once, until the squash is easily pierced and the corn has golden edges.
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 sweetcorn, butternut squash, chives, cider, red wine vinegar, shallot in a blender with the remaining half of 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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