I reckon this is a dish I could eat a lot of, and on its own. It is a mouthful to say and indeed a mouthful to eat! And a fine mouthful at that.
I had a butternut squash but wanted to experiment rather than just roast it straight. I peeled the beast, cut it into rings then halved the pieces. I then cut about 8 baby new potatoes in half.
I gurzled – new word I just made up (and I like it!) – some olive oil into a roasting tin and scattered over 2 tablespoons of cumin seeds . I popped this into a hot oven – 200c- for about 10 minutes, then added (carefully mind) the squash pieces and the potatoes. I then put the roasting tin back in the oven for around 40 minutes.
I had a loin of pork in the oven roasting satisfyingly away to itself on a bed of 4 halved long shallots and when it was ready I rescued the onions and put to one side.
Whilst the meat rested, I took out the squash and spuds and added it all to a large frying pan to which I added the shallots and a 400 gm tin of drained cannellini beans. Oh, and a little pinch of a garam masala mix. A little salt and pepper was duly ground over also and stirred gently for 5 minutes or so whilst everything got romantically aromatic.
The smell was divine. Rapturous. Roasting it first and then transferring it to finish off with the beans and shallots was a good move, if not economical on the washing up side of things!
Just for the sake of completing the circle – my main intention was after all to draw your attention to the fabulous squash dish – I added 125 gm of vegetable stock to the pork juices in the pan plus a tablespoon of crème fraîche and some black pepper.
The whole meal was one of my favourite Sunday spreads for a while.