Braised Delicata squash

Name: Braised Delicata squash
Prep time: 30 min
Total time: 80 min
Yield: 4
Ingredients: a little oil; 2 red onions; 2 garlic cloves; 1 tbsp red curry paste; 4 dl coconut milk; 2 dl vegetable bouillon; 2 tbsp tahini; ¾ tsp salt; 2 squash; 2 tbsp olive oil; 2 tbsp plain yoghurt; ½ bunch coriander

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Curry tahini sauce

a little oil, for frying

2 red onions, sliced

2 garlic cloves, roughly chopped

1 tbsp red curry paste

4 dl coconut milk

2 dl vegetable bouillon

2 tbsp tahini (sesame paste)

½ tsp salt

Squash

2 squash (e.g. Delicata), halved, deseeded, sliced

2 tbsp olive oil

¼ tsp salt

2 tbsp plain yoghurt

½ bunch coriander, roughly torn

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How it's done

Curry tahini sauce

Heat the oil in a casserole dish, sauté the onions and garlic, add the curry paste, cook over a medium heat for approx. 2 mins. Pour in the coconut milk, stock and tahini, season with salt, bring to the boil then simmer for approx. 2 mins.

Squash

Add the squash to the sauce, drizzle with oil, season with salt. Place the lid on top of the casserole dish.

Cook for approx. 50 mins. in the centre of an oven preheated to 180°C. Remove the dish from the oven. Mix the squash with the sauce. Top with the yoghurt and coriander.

Good to know

Serve with:	Flatbread

How-tos

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«Braised Delicata squash»

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4 people

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