Practical Way to Producing Extraordinary Sig's Butternut Squash and Rhubarb Sauce

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We hope you got insight from reading it, now let's go back to sig's butternut squash and rhubarb sauce recipe. To cook sig's butternut squash and rhubarb sauce you only need 10 ingredients and 4 steps. Here is how you achieve that.

To make an extraordinary Sig's Butternut Squash and Rhubarb Sauce, here are the materials required:

1. You need 2 of loins of cod or other white chunky fish.
2. Prepare of I cup or more of hazelnut milk.
3. You need 2-3 tablespoons of crunchy or smooth peanut butter.
4. Use of I large stick of fresh rhubarb.
5. Provide 1 of small butternut squash.
6. Provide 1 of good pinch of chili flakes or powder.
7. Use 1 of good pinch of cayenne pepper.
8. Use 1 of good pinch of smoked paprika.
9. Use of I good pinch of dried or fresh chervil or parsley.
10. Provide 1 of good pinch of garlic salt.

After readying the materials, now you are ready to make your appetizing Sig's Butternut Squash and Rhubarb Sauce by following the procedures on this section:

1. First wash your fish under cold running water, pat dry with a kitchen paper towel, set aside..
2. Peel and chop the butternut squash and rhubarb into mouth size pieces. Add the squash into a pot and with a little water and simmer until they are almost cooked. Drain and add into a large pan with the rhubarb. Heat through.
3. Add the peanut butter and hazelnut milk.
4. Simmer gently, in the meantime cook your fish to your liking, fry,steam or bake it. When cooked pour the sauce over the fish. I served this with steamed salt potatoes and garden peas with some scallops on the side..

Layers of squash, noodles, cheese sauce, and spinach. Sous vide, or cooking in a waterbath, is a lovely method for cooking rhubarb, as it ensures that the stems retain their wonderful flavour and nutrients as well as their shape. When foaming subsides, add in sage leaves and cook until they darken and crisp and butter browns slightly. Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.

Recipe : Sig's Butternut Squash and Rhubarb Sauce

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