Mar 10
Soups, salads, vegetables & potatoes
A different Butternut Squash recipe
It only lasted for 3 minutes in the glass! Trust me when I say that it was a simple, delicious and a bit spiced puree.
Some of you already know that I have started a diet… who wants to be like Esther Williams this summer? Me! Who wants to try her bathing suit on and don’t get depressed right after? Me! Who wants to feel like 30 again? Me! I know, I know… I can keep on dreaming ;D.
That’s why I thought perfecto, when I saw Miriam’s Butternut Squash and tomatoes Spiced Puree. This one is for me! Really low on calories and so flavourful. However, I changed a few things from the original recipe. I am testing my brand new Coccotte and roasted the veggies inside instead of using the oven. What? First time you hear about Coccottes? I bought mine at Ikea and I’m happy with it, however, if you want to know more about them, visit Le Creuset.
The poached egg is also my addition… this way, I could have a big salad as a first and the Puree and egg as a second :D.
The mixture is amazing, give it a try! Or go here at El Invitado de Invierno for the original recipe.
¡Gracias Miriam!
Recipe
Ingredients for 4 servings: 1 Butternut Squash, 5 ripe tomatoes, 1 onion, 5 garlic cloves, a glass of water and 2 teaspoons of this Moroccan spices mixture: Ras el Hanout (not so hard to find), 4 eggs, extra virgin olive oil, some vinegar and salt.
- Peel the butternut squash, cut and reserve the meat. Clean the tomatoes, cut and reserve. Peel the onion and cut; peel the garlics and reserve.
- Pour some extra virgin olive oil inside your coccote (enough to cover the surface) and throw the prepared ingredients in. Turn heat on to medium and cover. Keep an eye on it and when it starts roasting the veggies, stir for 5 minutes. Add the glass of water and let it simmer for 20 minutes aprox.
- Blend and taste. Add some salt and the spices mixture. Pour the puree back into the Coccotte and let simmer for another 5 minutes.
- Prepare some big glasses with the puree. Reserve.
- Take a small pot and fill it with water, pour a shot of vinegar inside and bring to boil. Carefully, crash the eggs' shell and pour them inside one by one. Cook for a minute, drain the water and place the poached egg inside the glass and over the puree. Sprinkle with some salt and serve.
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Comments
This looks delicious Nuria…I love the use of tomatoes and the Ras el hanout…que bueno!
Me estoy poniendo colorada!! Gracias por la referencia y tu crema tiene un color preciosísimo. Y qué cocotte tan coquetona, en azul! Yo tengo dos y te advierto que me compraría más… son una maravilla. Es una pena que sean tan caritas. Un besote y suerte con la dieta!
Econtré tu sitio por casualidad y ¡me encanta! Barcelona es una de mis ciudades favoritas y la cocina española también me fascina. ¡Gracias por compartir tus aventuras culinarias!
http://www.kellyandaustin.com
I will have to give this a try Nuria because I am in search of a new bathing suit this season:D
My dear , you’re original even when you start a diet!! jajaja, qué fotos mas bonitas y coloreadas, y qué rico tiene que estar esto pordiooo!!! mira, me voy a poner a dieta yo también, me pasaré por Ikea antes, jeje.
Besote
This sounds perfect! It’s simple, healthy and squash just fills you up!
This does look delicious! Nuria you are so funny, I love your posts they always make me smile …and HUNGRY!
Not only does it look delicious – it’s perfect for this wretched cold weather. I love poached eggs in almost anything ;-))