Читать книгу Greenfeast - Nigel Slater - Страница 33

pumpkin or butternut squash 700g

onions, medium 2

butter 30g

olive oil 2 tablespoons

rosemary 3 sprigs

Peel the pumpkin and cut the flesh into cubes roughly 3 x 3cm. Peel and roughly chop the onions. Warm the butter and olive oil in a large, shallow pan, add the pumpkin and onions and let them cook, with a regular stir, for about ten minutes. Finely chop the rosemary leaves, discarding the stalks, add to the pan with a little sea salt and coarsely ground black pepper, then cover with a lid and leave to cook over a low to moderate heat for about fifteen minutes.

Check the onion and pumpkin occasionally to make sure they aren’t browning too much. They are done when soft and easily crushed between your fingers. Serve with the drop scones on the previous page.

• As well as a side dish for the drop scones this can be used as the stuffing for an omelette or frittata, or served as a vegetable dish piled onto steamed rice.

• Use the recipe above with courgettes instead of pumpkin.