for 4 people

Squash

	clarified butter for frying
600 g	squash (e.g. butternut, cut into approx. 2 cm pieces)
½ tsp	salt

Sauce

2	onions, finely chopped
2 tbsp	tandoori paste
2	garlic cloves, finely chopped
5 cm	ginger, finely grated
½ tsp	cinnamon
1 tin	chopped tomatoes (approx. 400 g)
2 ½ dl	water
¾ tsp	salt
2 tbsp	butter, cut into pieces
1 dl	single cream

To serve

200 g

flatbreads, cut into pieces

How it's done

Squash

Heat a little clarified butter in a frying pan. Stir fry the squash in batches for approx. 3 mins. per batch. Remove, season with salt and set aside.

Sauce

Heat a little clarified butter in the same pan. Add the onion and all the other ingredients up to and including the cinnamon, sauté for approx. 5 mins. Add the tomatoes and water, season with salt, and simmer for about 5 min. Return the squash to the pan, simmer for approx. 10 mins. Add the butter and cream, mix.

To serve

Arrange the squash, serve with flatbread.

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