Easiest Way to Prepare Award-winning Sig's Butternut Squash and Rhubarb Sauce

Sig's Butternut Squash and Rhubarb Sauce. More butternut squash recipes: Butternut Squash Pizza, Butternut Squash Crostini, and Stuffed Shells with Butternut Squash Sauce. This Butternut Squash Soup Recipe is thick and delicious, and it isn't loaded up with heavy cream. It's easy to prepare, and the sweet and savory qualities of the.

I left out corn (personal preference) added garlic celery and chopped fresh green beans-also didn't bother blending. Spiced and creamy (yet cream-less) butternut squash sauce tossed with whole grain linguine. Top with fried sage for a healthy, comforting meal. You can have Sig's Butternut Squash and Rhubarb Sauce using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Sig's Butternut Squash and Rhubarb Sauce

1. It's 2 of loins of cod or other white chunky fish.
2. You need of I cup or more of hazelnut milk.
3. You need 2-3 tablespoons of crunchy or smooth peanut butter.
4. Prepare of I large stick of fresh rhubarb.
5. Prepare 1 of small butternut squash.
6. Prepare 1 of good pinch of chili flakes or powder.
7. Prepare 1 of good pinch of cayenne pepper.
8. You need 1 of good pinch of smoked paprika.
9. Prepare of I good pinch of dried or fresh chervil or parsley.
10. It's 1 of good pinch of garlic salt.

Once the squash mixture is done cooking, remove it from the heat and let it cool slightly. Transfer the contents of the pan to a blender, but keep the skillet. Sous vide, or cooking in a waterbath, is a lovely method for cooking rhubarb, as it ensures that the stems retain their wonderful flavour and nutrients as well as their shape. Cut the butternut squash in half lengthwise to remove the seeds and strings.

Sig's Butternut Squash and Rhubarb Sauce step by step

1. First wash your fish under cold running water, pat dry with a kitchen paper towel, set aside..
2. Peel and chop the butternut squash and rhubarb into mouth size pieces. Add the squash into a pot and with a little water and simmer until they are almost cooked. Drain and add into a large pan with the rhubarb. Heat through.
3. Add the peanut butter and hazelnut milk.
4. Simmer gently, in the meantime cook your fish to your liking, fry,steam or bake it. When cooked pour the sauce over the fish. I served this with steamed salt potatoes and garden peas with some scallops on the side..

Peel the skin using a paring knife and cut the squash into small cubes. Puree the sauce with a standard or immersion blender and serve with potato gnocchi. Top with grated cheese and chopped chestnuts before serving. Pasta served with a homemade butternut squash pasta sauce of roasted butternut squash, shallots, cream, and Parmesan cheese. Brown Butter Gnocchi with Roasted Butternut Squash and Kale.