Our tested Smoked Squash Traybake: smoky, generous, and balanced with smoked paprika and garlic. Serves 2 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the smoked paprika 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.
Add the butternut squash and smoke until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the sherry vinegar and the rest of the smoked paprika and garlic flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped rosemary and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Spanish
Members
The kind of Spanish plate you make on repeat. piquillo pepper, a proper braise, and a finish of...
Spanish Our tested Stir-Fried Salmon Dip: saffron, generous, and balanced with tomato and olive oil....
Spanish
Members
This Spanish Side leans on piquillo pepper to do the heavy lifting. We slow-cook the Aubergine...
Spanish Our tested Smoked Prawn Broth: sun-baked, generous, and balanced with sherry and almond. Serves...