On my way to town. going to try and pick up ingredients for this. Hope to have pics soon
Roasted squash in chipotle chilli sauce – Calabacitas Entomatadas
Serves 4
1 butternut squash, 1.25 kg/2 1/2 lb to 1.5 kg/3 lb
60 ml/4 tbsp + 5 ml/1 tsp olive oil
2 garlic cloves, peeled and crushed
15 ml/1 tbsp cumin seeds, ground medium coarse
5 ml/1 tsp ground cinnamon
5 ml/1 tsp dried Mexican oregano
5 ml/1 tsp chipotle chilli powder or to taste
25 g/1 oz pumpkin seeds
Sea salt
For the sauce:-
750 g/1 3/4 lb tomatoes
200 g/7 oz onions, peeled and coarsely chopped
2 garlic cloves, peeled
5 ml/1 tsp chipotle chilli purée or to taste
30 ml/2 tbsp olive oil
1 bay leaf
Sea salt
Halve the butternut squash lengthways and scrape out the seeds and any fibrous bits. Quarter each half lengthways and strip off the skin with a vegetable peeler. Arrange the squash slices in a roasting tin.
Mix together the 4 tbsp of olive oil, spices, oregano and chilli power in a cup. Brush the mixture over the squash and season it with plenty of salt.
Preheat the oven to 200oC/400oF/gas 6/fan oven 180oC and roast the squash until it is tender and starting to blacken along the edges, about 45 minutes.
Make the sauce while the squash is cooking. Blend the tomatoes, onions, garlic, chilli purée and some salt until medium smooth. Heat the olive oil in a large frying pan, add the tomatoes and bay leaf, and cook fairly briskly, stirring often, until you have a thick, savoury sauce.
In a small frying pan, toss the pumpkin seeds with 1 tsp of olive oil and some salt and cook over medium heat, stirring constantly, until they start to pop and turn golden. Set aside to cool.
When the squash is ready, pile the slices onto a serving dish and top with the sauce.
Sprinkle with pumpkin seeds and serve immediately.
Buén provecho!