The kind of American Comfort plate you make on repeat. black pepper, a proper slow-cook, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the black pepper 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 slow-cook until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the buttermilk and the rest of the black pepper flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
American Comfort
Members
A hearty take on Chickpea Chowder, built on black pepper and finished the way we like it. Ready...
American Comfort
Members
The kind of American Comfort plate you make on repeat. maple and mustard, a proper roast, and a...
American Comfort This American Comfort Gratin leans on black pepper to do the heavy lifting. We bake the Lentil...
American Comfort
Members
A skillet take on Squash Stir-Fry, built on maple and mustard and finished the way we like it....