Yay, Instagram – home of endless pretty pictures of food, with occasionally frustratingly vague descriptions that sometimes send me in unexpected flavor directions.
This is kinda that – Jamie Oliver posted something about a smashed butternut squash with crispy sage, and I created a version that goes swimmingly alongside leftover holiday roast beef.
Gluten-free, paleo, vegetarian, vegan
Smashed Chili Butternut
1 butternut squash
3 – 4 Tbsp. fresh sage
1/4 – 1/3 c. toasted hazelnuts, chopped
2 – 3 small chilis, minced
4 Tbsp. balsamic vinegar
1 tsp. Pomegranate molasses
1/2 tsp. ground cumin
4 large cloves garlic, minced
1/2 – 2/3 c. shallots, minced
Salt & pepper
Cut the butternut in half lengthwise and scoop the seeds. Sprinkle with neutral oil, salt & pepper and bake at 200-220C until soft and browned a bit, 30 – 45 mins. Let cool.
In a large pan, sautée the garlic and shallot in 1 Tbsp. oil until softened and browning. Remove to a large bowl. When the squash is done, scoop that out as well and add to the bowl.
Crisp the sage by heating a Tablespoon oil over high heat and quick frying until browned and crispy. Chop and add to the bowl.
Mince the chili and add.
Chop the nuts and add.
Add the spices (including salt & white pepper), molasses and vinegar. Smash with the back of a spoon to combine.
Taste for seasoning and add salt, pepper & vinegar as needed.
Serves 3 – 4 as a side