In this recipe I bring you 2 ways you can enjoy it. First one follow the ingredients list but not where it’s written for the sauce. Sometimes I just like it baked with some herbs brushed on top and I enjoy it that way. Another option is to bake the squash until soft make the sauce separately then pour it on top. My family and I enjoys it both ways. As you can see on the pictures, they are those with sauce on top and those without sauce.
Don’t panic, this recipe is simple and delicious.
If you choose to make it without sauce ignore the ingredients list for the sauce. And follow only the first ingredients. If you choose to enjoy with the sauce then follow my sauce recipe or make your own depending on what you have at hand. Enjoy
INGREDIENTS without sauce
1 medium butternut squash
1 cup of water
1 tablespoon of olive oil
1 tsp of mixed herbs of your choice. (I use coriander, thyme, turmeric fennel and cumin )
1/2 tsp of paprika
1/3 tsp of sea salt
For the sauce option, if you choose the sauce option, then just bake your butternut squash with only water until soft. Not forgetting to cut thin slits on the butternut squash. That’s all you have to do. Once you cook your sauce and it’s ready pour it on top and enjoy.
RECIPE WITH THE SAUCE OPTION
2 medium butternut squash
2 medium onions, finely chopped
1 large fresh tomato, diced
1 tsp of paprika
1 tbsp of oil
1 tsp of garlic powder
1 tbsp of lemon juice
1 tbsp of mixed herbs of your choice
2 cups of water
3 tablespoons of water plus 1 tablespoon of flour to thicken the sauce
Salt to taste
Preheat the oven to (220˚C).
Cut the squash in half lengthwise. Remove the seeds.
Place the squash cut-side down on a baking sheet and pour half a cup of the water. Bake the squash for 20 minutes, until the flesh is softened but not fully cooked. This par-cooking will help making the cutting much easier
Cool the squash until it can be safely handled with your bare hands. Place one squash half cut-side down on a cutting board. Using a sharp knife, carefully cut very thin slits in the squash, starting at the narrow end; be careful not to cut all the way through. Repeat with the second half.
Add another half a cup of water to the baking sheet and return the squash to the pan, cut-side down.
Combine olive oil, herbs of your choice and salt in a small mixing bowl and brush all over the squash. (You can only do this step if you choose to cook it without sauce).
Bake for another 20 to 25 minutes, until the squash is fork tender and golden brown on top.
Here i give you another option you can enjoy this butternut squash.
In a small pan add oil, (do not heat) followed by onion, tomato and the rest of the ingredients except 3 tablespoons of water mix with flour and 1 cup of water. Cook for about 3 to 5 minutes, then add water, flour mixture and stir well. Cook again for about 5 minutes, or until the sauce thickens.
Place the baked butternut squash on a large serving plate and pour the sauce on top. Enjoy .