Ingredients: 1 medium butternut squash, 1 red onion, handful raisins, handful pine nuts, sugar, white wine vinegar, balsamic vinegar, coriander seeds, garlic, dry red chilli, fresh thyme, fresh flat leaf parsley, sea salt, freshly ground black pepper.
Cut the butternut squash into finger sized pieces making sure the seeds are removed. Bash a tablespoon of coriander seeds in a pestle and mortar, slice the garlic, onion and crush the red chilli.
Heat some olive oil in a large pan and add the butternut squash, coriander seeds, chilli, onion and a wine glass of water. Bring to the boil and simmer with a pan lid on until the water has evaporated.
Once the water has gone it’s time to start frying again. Season with sea salt and freshly ground black pepper and add the thyme and garlic. Once fried and soft add the raisins, pine nuts and parsley stalks. Finally add the white wine vinegar and balsamic vinegar and a teaspoon of sugar. Cook for 3-4 minutes until the harshness has gone from the vinegar. Finally stir in the parsley and serve!
This has to be the weirdest dish I’ve done in this challenge. I was never 100% sure I was doing the right thing as the recipe wasn’t as detailed as it needed to be. Was I supposed to bash the coriander seeds into a power? Do I remove the skin from the butternut squash? How do I fry the butternut squash once it’s been boiled? Is it supposed to break up like that?
Although the final taste was OK the recipe as a whole was just bizarre. The coriander seeds were hard, and crunchy and every mouthful left me fishing seed cases out of mouth.
The butternut squash disintegrated into a mash which meant it never really caramelised and the pine nuts and raisins added an odd texture. The overall dish was too sweet and wasn’t a pleasant eating experience.
In the end I only had 1-2 mouthfuls before throwing it in the bin. Not a successful last recipe and definitely not one I’ll be doing again! It’s a shame my last recipe was such a failure but never mind!