Monday, December 12, 2005

Roast Butternut Squash "cakes"

1 Whole Butternut Squash
Unsalted Butter or Ghee
Freshly ground Cumin Seeds

1] Preheat oven to 200c.
2] Put the Squash.
3] Baked for about 40 minutes, until the skin starts to feel soft.
4] Remove Squash and let it cool for a few minutes.
5] With a sharp knife slice the squash into 2 cm thick roundals. Carefully remove the skin. (You should be able to pull it off, but use a knife to trim any pithy bits off).
6] Heat the Butter or Ghee and fry the 'cakes' seasoning with the cumin.
7] You should end up with a nice brown crispy crust.

I forgot to take a pic, so this is the sort of slice I mean.

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