Friday, 1 July 2011

Butternut squash spread by Karin Struyk

I have received another recipe suggestion from a friend (the first was from my friend Raymond for Chicken Noodle Soup -

Karin is an enthusiastic cook who enjoys experimenting with international flavours. I'm really pleased she has shared this recipe with me, and allowed me to post it here.

This spread is recommended for putting on bread/toast/biscuits as a snack or light lunch.

Rather than introduce the unadulterated heat of raw chilis or go to the trouble of roasting them especially, Karin uses the more mellowed earthy chili flavour of Indonesian sambal pastes. She has asked me to warn you that they are rather strong! If you are a vegetarian or vegan, please check the jar before buying, some contain fermented shrimp. You could add any hot chili sauce in its place if you are vegetarian/vegan.
For more information on sambal pastes, see:

If you roasted your squash with herbs (Karin recommends  thyme, rosemary or marjoram and black pepper), then you don't need to add any more. If you didn't add any herbs, then you can add half a teaspoon of chopped thyme and a teaspoon of chopped flat leaf parsley or coriander. Just make sure that you add a herb that does not require cooking, such as sage.

You will need:
Leftover  roasted butternut squash, cut into cubes (about ? -¼ – the size of a small tupperware container)
1a tablespoon of peanut butter
around 1 tablespoon of tahini (use double if you don't like peanut butter)
1 clove garlic, crushed
A teaspoon of Indonesian sambal (chili) paste (halve if you can’t take too much heat)
Black pepper
a drizzle of olive oil (amount will depend on how much the spread needs loosening)

1. Start by whizzing the squash, and all the ingredients except for the oil in a food processor. Once mushy, check the texture.

2. Slowly drizzle the olive oil in, pulsing as you go, until you get a spreadable texture with a light sheen of olive oil.

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