Sweet dumpling squash and cumin on roasting tray
Just a quickie (oooerr Missus!) this morning.
Since I made soup with my sweet dumpling squash, I’ve been looking around for other ways of transforming them into culinary delights. Woman cannot live on soup alone…
Yesterday, I hit upon a beauty – easy and delicious, and it may even make its way onto the Christmas menu. Mashed squash.
- Halve the squash, remove the seeds and cut into eighths
- Roast at 180 degrees with a sprinkling of cumin seeds for about half an hour
- Remove from the oven, allow to cool down slightly and remove the skins
- Add a knob of butter and a dash of milk and mash together
And this bit is where the magic happens…
Add a splash of brandy mix well, reheat and serve.
Went down a treat!
This would work well with sweet dumpling or butternut squash.