Squash has been very prolific this summer. Fraser has throughtfully shared his own recipe to help you cope with the glut! Looks very yummy:)
Ingredients
Serves 4
(All the vegetables were purchased from Tayport Community Garden)
1 pattypan squash about 400g (could substitute with pumpkin or butternut squash) deseeded and chopped into 1inch pieces
1 large carrot (chopped into ½ inch pieces)
1 large onion finely chopped
2 cloves garlic finely chopped
Butter (25g)
Milk (175ml)
Vegetable stock (400ml)
Parsley (2 sprigs finely chopped)
Salt and pepper to taste
Method:
Begin by melting the butter in a saucepan, then add the onion and garlic and gently fry for 5 minutes. After that add the chopped squash and carrots. Give everything a good stir for 2 minutes and add the salt and pepper. Put the pan lid on and, keeping the heat low, allow the vegetables to sweat gently for about 10 minutes.
Next pour in the milk and vegetable stock and simmer gently for 20 minutes.
After 20 minutes turn off the heat and pour into a food processor or blender and blend to a smooth puree. Serve with finely chopped parsley sprinkled on top.
