Sig's Butternut Squash and Rhubarb Sauce
Sig's Butternut Squash and Rhubarb Sauce

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, sig's butternut squash and rhubarb sauce. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Great recipe for Sig's Butternut Squash and Rhubarb Sauce. I have recently discovered that I have fibromalgya and that I am also dairy intolerant. I always have concocted my own recipes.

To get started with this recipe, we have to first prepare a few components. You can cook sig's butternut squash and rhubarb sauce using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Sig's Butternut Squash and Rhubarb Sauce:
  1. Make ready 2 loins of cod or other white chunky fish
  2. Get I cup or more of hazelnut milk
  3. Take 2-3 tablespoons crunchy or smooth peanut butter
  4. Prepare I large stick of fresh rhubarb
  5. Get 1 small butternut squash
  6. Get 1 good pinch of chili flakes or powder
  7. Get 1 good pinch of cayenne pepper
  8. Prepare 1 good pinch of smoked paprika
  9. Prepare I good pinch of dried or fresh chervil or parsley
  10. Prepare 1 good pinch of garlic salt

Using a large, sharp knife, cut the squash crosswise where the bulbous part meets the narrower part, and trim off the blossom and stem ends. Cut the bulbous part in half vertically and scrape out and discard the seeds and fibers. Roasted butternut squash halves with thyme honey butter. Veganuary recipes Pumpkin lentil soup Butternut squash leek soup with potatoes and herbs Fresh yellow tomato soup Fresh tomato pasta sauce Black bean quinoa salad with mango and cherries Teriyaki vegetable stir fry with pineapple.

Steps to make Sig's Butternut Squash and Rhubarb Sauce:
  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.

Mix brown sugar, cornstarch, cinnamon and salt; stir into squash mixture. In a small bowl, mix flour, oats and brown sugar; cut in butter until crumbly. Butternut squash soup Pumpkin and ricotta cheese flan, hazelnut oil or Seared foie gras Brioche toast, apple and rhubarb compote MAIN COURSE Roasted U. A sharp, large serrated knife; an ice cream scoop; a large microwaveable bowl or large pot; Pressure canner Stir the sugar. Chop the butternut squash into rings and then cut the rings into halves and thirds.

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