This Spanish Cookies leans on saffron to do the heavy lifting. We crisp the Squash for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the saffron 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 crisp until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the saffron and the rest of the saffron flavours, letting them cook out for a minute until fragrant.
Add the broccoli along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Spanish
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