Orange butternut sauce for pasta

Yield: 1 servings

Measure Ingredient
1 teaspoon Light oil with a dash of toasted sesame
\N \N ; oil
2 \N Garlic cloves; bashed, peeled and
\N \N ; chopped
3 cups Chicken stock; (use a vegetable
\N \N ; stock if you prefer
\N \N ; to make the dish
\N \N ; completely
\N \N ; vegetarian)
2 pounds Butternut squash baked for 50 minutes at
\N \N ; 350F to yield 3 cups of
\N \N Pulp
1 \N 6 inch piece rosemary
1 cup Frozen corn
¼ teaspoon Freshly ground black pepper
1 pinch Salt
¼ teaspoon Cumin
2 tablespoons Cornflour mixed with 1/4cup unsweetened; (slurry)
\N \N ; orange juice
¼ cup Strained yoghurt

Heat the oil in a large saucepan over medium heat and fry the garlic for 3 minutes. Stir in the stock, cooked butternut squash and rosemary and simmer for 15 minutes. Remove the rosemary and discard.

Stir in the corn, pepper, salt, cumin and cornflour slurry and cook for 3 minutes. Pour into a blender and puree until very smooth - about 5 minutes.

To serve, just before serving, whisk in the yoghurt for a sense of added richness. Present immediately, tossed with your favourite pasta or refrigerate before adding the yoghurt and re-heat later.

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