Mexican · Side

Mexican Squash Medley

A street-style take on Squash Medley, built on cumin and garlic and finished the way we like it. Ready in about 50 min and easily enough for 8 people.

4.5 from 3,236 cooks

Prep20 min

Cook30 min

Serves8

LevelMedium

Members' recipe

Ingredients

800gbutternut squash
1 tspsea salt
1 large, choppedonion
1 cupstock
2 tspdried ancho chillies

Method

Prep everything first: chop the aromatics, measure the cumin and garlic elements, and pat the squash dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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