Description:
This was a bit troublesome and took ages to cook, must have been at least double
and still was only just cooked. Maybe the squash (butternut) wasn't very ripe
but even the small cubes of potatoes took a long time. Was nice though, needed
rosemary.
Ingredients:
- 2 large onions
- 2 tbsp groundnut or vegetable oil
- 2 sprigs of rosemary
- 6 juniper berries
- 1 large butternut squash or small pumpkin
- 2 tbsp flour
- 500ml hot vegetable or chicken stock
- 1 glass of white wine
- a few sprigs of parsley, finely chopped
Method:
- Peel and slice the onions, then let them soften in the oil over a low heat. I
use a deep, heavy-based pan for this. Finely chop the rosemary needles, crush
the juniper berries and add to the onions. Expect the onions to take 15-20
minutes to soften.
- Meanwhile peel, seed and thinly slice the pumpkin. Small pieces, a centimetre
thick and about the size of a large thumbnail, are very elegant with a main
course of this sort. (I would probably make them larger for a less formal meal).
- Leave to simmer for 5 minutes then sprinkle over the flour. Stir and continue
cooking for 5 minutes. Pour in the stock and wine and bring to the boil.
- Season with salt and pepper and turn the heat down to a simmer.
- Leave, with the occasional stir, for 20 minutes until all is tender. Check the
seasoning, stir in the chopped parsley and serve. This will reheat well if you
wanted to prepare it earlier.