Packed with natural sweetness and vitamins, butternut squash is perfect for roasting and getting some colour into your weekly menu
This week I am focusing on the butternut squash, a versatile and delicious ingredient that I have come to love over the years. Technically, the squash is a fruit, but as I’m no horticulturalist, I’ll avoid explaining why. What I do know is that most squash is harvested in late summer and in autumn and left to age for a few months to soften and develop in temperature-controlled storage. This means they are at their peak around now.
This was all before the main elements were added. Then there was liquorice caramel, a sauce made from clementine and ginger juice infused with clementine leaf and butter, all topped with three large scallops, studded together like impaled soldiers on a polished liquorice stick and roasted in foaming butter spiced with Vadouvan – a colonial French spice blend somewhere between curry and Cajun. Caught your breath yet? Imagine my prep list now.
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