Ease of preparation rating: Medium.
Yield: 4 servings.
Ingredients:
2 cups (480ml) butternut squash, diced
2 cups (480ml) frozen corn kernels
1 1/2 cups (360ml) 35% cream
Salt and pepper to taste
2 tablespoons (30ml) fresh parsley, chopped
Method:
In a pot of boiling water, blanch butternut squash for 2-3 minutes.
Remove butternut squash and place in ice water to cool.
Remove butternut squash from ice water and pat dry.
Heat oil in a frying pan over medium-high heat.
Add squash and corn to the pan, and fry for 3-4 minutes, stirring occasionally.
Add cream and bring to a boil.
Simmer for 3-4 minutes for the cream to reduce and form a thick sauce around the vegetables.
Season with salt pepper.
Just before serving, add fresh parsley and mix.
*Serve with Rock Lobster Tails with Sweet Mustard Glaze. See recipe.
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