For Emaggie!
Makes 4-6 servings
about 4lb (2kg) squash, peeled, seeds removed and cut into chunks or slices about 1inch (2.5cm) thick.
20 (yes you read right!) cloves of garlic peeled
4 tablespoons olive oil
2 fl oz/60ml water
1 onion or 2 leeks finely chopped
40 fl oz/1.25l vegetable or chicken stock
Salt n Pepper
Chives or parsley to garnish.
Preheat the oven to 350F or 180c.
In a roasting pan mix squash and garlic, drizzle with 2 tablespoons of the oil, add water.
Roast stirring occasionally until squash & garlic are soft & golden.(add more water if they begin to scorch)
Remove from oven and allow to cool slightly.
Whilst they are roasting heat remaining oil in a pan, add onion or leeks and saute until golden brown over a medium heat. (about 15 mins) set aside.
In a blender, in batches, combine the squash/garlic & onions with enough of the stock to make it smooth.
Transfer puree to a large saucepan, add remaining stock, more if too thick for your liking, bring to a boil and simmer until heated through.
Season to taste.
Serve garnished with chives or parsley.
Enjoy! ;D
Whoooaaar ! That sounds delicious DP. Good job I've got garlic hanging in the shed still ;D Thank you very much.
mmmm that does sound delicious!
you may loose a few friends tho! ;) ;D ;D Breath fresheners at the ready! ;D
Yum, I'm prepared to take the risk! ;D
Me too, me too. ;D ;D ;D
that sounds lovely dp..we do a similar one and add roast sweet potatoes, ;D
must make more now it's so cooold :)