Braised Butternut Squash and Chestnut Mushrooms

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
2-4 2-4
Braised Butternut Squash and Chestnut Mushrooms
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

  • 1 large butternut squash, cut in half, de-seeded and cut into ½ cm slices
  • 1 tablespoon rapeseed oil
  • 250g chestnut mushrooms, cut in half
  • 2 cloves garlic, peeled and sliced
  • 2cm root ginger, peeled and sliced
  • 1 star anise
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons teriyaki sauce
  • 1 red chilli, sliced
  • 2 spring onions, sliced
  • 10g fresh coriander
  • 1 tablespoon sesame seeds

  • Method

  • 1
    Place the sauté pan over a medium heat and add the tablespoon of rapeseed oil.
  • 2
    When the oil is hot add the slices of squash and allow them to caramelise on one side before turning the slices over.
  • 3
    Place the lid on the pan and reduce the heat to low. Braise the squash until it just begins to soften- this will take between 15-20 minutes.
  • 4
    Remove the squash from the pan, turn the heat back up to medium and add the mushrooms, ginger, garlic and cook for a couple of minutes.
  • 5
    Add the rice wine vinegar and teriyaki sauce and return the squash to the pan.
  • 6
    Place the lid back on the pan and cook for approximately 15 minutes.
  • 7
    If you are serving this recipe in the pan sprinkle the chilli, coriander, sesame seeds and spring onions on top to serve. Alternatively serve the dish in individual bowls over rice and then garnish with the spring onions, chilli, coriander and sesame seeds.
  • 8
    Cook's Notes
  • 9
    The sauté pan can be placed in the oven to cook the butternut squash if preferred at step 3, simply preheat the oven to 200˚C/ Fan 180˚C/ Gas Mark 6.