I discovered this great butternut squash recipe when I was living with the Aoki family, a Japanese family in Argentina!
In Argentina, it's common not to eat dinner till 11 at night, so I was usually starving, by the time we ate. And if I had spotted this dish cooking, the wait was almost unbearable - but worth it...
It's so easy to make and absolutely delicious. When butternut squash is in season, this is my favourite way of using them.
Ingredients
Serves 4
Main dish:
1 large butternut squash
200g sweetcorn kernels
100g cream cheese
1 fresh green chilli, de-seeded & finely sliced
Handful of chopped, fresh coriander (optional, but great)
Optional serving suggestion:
1/2 medium red cabbage
soy sauce
Method
Peel the squash with a potato peeler. Chop off the stalk and flower end. Chop in half and use a spoon to remove the seeds. Chop into 1 inch cubes.
Boil the squash in a large pan of water for about 10 minutes, until it's quite soft.
Add the sweetcorn and the chilli. Boil for another 5 minutes.
Drain the vegetables and return them to the pan.
Add the cream cheese and then puree (or mash well, if you don't have a liquidiser wand)
Season to taste with salt and pepper & add the chopped coriander leaves, if using. Mix well.
This is delicious served with plain, boiled rice.
Or, my absolute favourite, as served by the Aokis, serve with finely shredded red cabbage, sprinkled with a little soy sauce. Absolutely delicious!
Time From Cupboard-To-Table
25 minutes
Notes & Variations for Aoki Sweetcorn & Chilli Butternut Squash
Make sure you have removed all the pips before cooking, or these can make the squash taste bitter.
The coriander goes well with the chilli and makes the recipe even more delicious.
You can make this without the chilli, if you prefer.
If you don't have any cream cheese, you can use creme fraiche instead.
For a vegan version, you can use 1/2 block of silken tofu, added at the liquidising stage. You may want to add a little more salt and some pepper.
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Great recipe. Added some salt when I made it and also some extra herbs - I like experimenting!
10/10
The flavors go together perfectly. I love the combination of salty and sweet, it's the best butternut squash recipe I've ever tried.
This is soooo good! I added a little bit of chili powder for some extra kick and it is perfect! I usually know it's a good recipe when I can't stop sampling it while it's cooking! My kids are picky and they even love it.
10/10
first time to eat butternut and I really enjoyed it
10/10
very nice and so easy to make not tried it before
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