This French Fritters leans on cream and nutmeg to do the heavy lifting. We bake the Squash for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the cream and nutmeg 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 bake until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dijon mustard and the rest of the cream and nutmeg flavours, letting them cook out for a minute until fragrant.
Add the fennel 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.
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