Caramelised carrots with butternut squash and star anise

Caramelised carrots with butternut squash and star anise

By
From
The Natural Cook
Serves
4-5
Photographer
Laura Edwards

Utterly scrumptious and full of flavour. The vegetables absorb the rich butter and flavours of star anise… inevitably becoming irresistible.

Ingredients

Quantity Ingredient
1 quantity Boiled carrots with caraway
200 g piece butternut squash
glug light olive oil
50g butter
small piece cinnamon stick
or pinch ground cinnamon
1 teaspoon cumin seeds
sprig thyme
3-5 garlic cloves, to taste
3 star anise
3-4 sprigs flat-leaf parsley, roughly chopped

Method

  1. Preheat the oven to 180°C. Cut the piece of butternut squash into wedges about the same thickness as the carrots.
  2. Put the squash in a baking tray with the light olive oil, salt and pepper and turn to coat. Cover with foil and put in the oven for 15–20 minutes, until just slightly soft.
  3. Place a large, heavy-based frying pan over a medium heat and add the butter. Tip in the carrots and squash with the cinnamon, cumin, thyme, whole garlic cloves and star anise. Reduce the heat and cook gently for 15 minutes, turning occasionally. Sprinkle with the parsley and serve with salads, or grilled or roast meat or fish if you fancy.

Storage

  • This dish will keep well in a sealed container in the fridge for three days. Reheat slowly in a covered flameproof dish on the hob, or in an oven preheated to 180°C, until piping hot.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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