So, I had a butternut squash that was going bad in the fridge and decided to make TWO different recipes with it by using the butternut squash in the same way. The results were epic. So pleased with these two very easy recipes that are bursting with flavour. The ingredients are relatively simple and probably things that you would have in your pantry.
Now, the numbing oil is a completely different thing altogether. This was left over from a noodle recipe that I was recreating from instagram, the fabulous Ixta @ixta.belfrage, co-author of Ottolenghi FLAVOUR with Yotam Ottolenghi. Not only is Ottolenghi one of my favourite chef and has been since I can remember, the addition of this culinary creative genius Ixta is going to create one amazing book. Slightly side tracked there, but basically her recipe for Biang Biang noodles with numbing sauce is what got me cooking. We followed her instagram video last night on how to make the sauce and the noods and it was DELICIOUS! So glad that we had some numbing oil left over as I can see myself drizzling it on EVERYTHING!
45 MINUTES. SERVES 4
3/4 butternut squash cubed
1 white onion, roughly diced
3 cloves of garlic, sliced
1 tsp chili flakes
1 stock cube
100ml/1/2 cup water
1/4 butternut squash cubed
2 shallots, finely diced
2 stalks of celery, finely diced
300g/ 2 cups slightly under cooked quinoa
200g/7oz frozen edamame
200g/7oz butternut puree
200g/7 oz water
1/4 tsp salt
1/2 tsp chilli flakes
1 tsp black sesame
1 tsp white sesame
3 cloves garlic, minced
1 tbs gochujang (Korean chili paste_
2 spring onions, finely chopped
1 green chilli, finely chopped
10g ginger, finely chopped
150ml sunflower oil
So there are several processes in this recipe first to get it out of the way make the numbing oil. In a frying pan on low heat add the sunflower oil, spring onions, garlic, ginger and green chilli. Fry for 3 minutes.
Then add the salt, chilli flakes and gochujang. Fry for another 3 minutes.
Lastly add both sesame seeds and leave everything toast for 15 minutes on a low heat. Take off heat and set aside to cool.
Now for the squash puree. Boil the cubed butternut for 7/8 minutes until tender. While boiling add the onion and garlic to a pan and sauté for 5 minutes until translucent.
Drain the squash, add the squash, onion and garlic to a high speed blender. Then add the chilli flakes, S&P, stock cube and water. Blend on high power until your sauce is beautifully silky smooth. Add more water if needed.
Bring a small saucepan of water to the boil. Salt heavily and add the reserved cubed squash. Cook for 6 minutes. You still want the squash to have a bit of bite as if will finish cooking with the quinoa. Drain and run under cold water to stop the cooking process.
Next fry your chopped shallot and celery in a skillet over medium heat for 7/8 minutes until lovely and golden.
Then add the cooked quinoa, cubed squash and the edamame and stir everything together.
Pour in the sauce and coat all the ingredients well. Add the water and bring everything to a boil stirring regularly so that the quinoa does not stick to the bottom of the pan.
Reduce the quinotto until it is lovely and thick, 30 minutes or so, stirring regularly.
When most of the liquid has been evaporated take the quinotto off the heat, add in some chopped coriander and squeeze in the juice of a lemon.
Serve with pea shoots or greens of your choice and drizzle some of that delicious numbing oil around the plate.