I should have googled what piquillos were before I made this. Because I ended up making this butternut squash piquillo crema recipe from Peter Meehan’s Power Vegetables with a tin of chipotles in adobo instead. Very much not the same thing. Still delicious. And generally how I’ve been making it ever since. Quite possible also because I can’t find piquillos here for the life of me.
I tend to eat this vegetarian butternut squash and crema with a good helping of pasta or on its own. I use up the remainder of the garlic olive oil to roast potatoes, other veggies and fry eggs for breakfast.
- 4 peeled garlic cloves
- olive oil
- 1 c mexican crema, heavy cream or creme fraîche
- ½ c of chipotles in adobo
- 1 t kosher salt
- 1/2 peeled and cubed butternut squash
- 2 t reserved garlic of olive oil
- kosher salt
- 1 c grated Mexican queso añejo, Pecorino Romano or Parmesan
- ¼ c coarsely chopped cilantro
Confit the garlic by placing it in a small saucepan and covering it in olive oil until it starts to float. Place it on a low heat, bring to a simmer and then turn down the heat, leaving it for 20 minutes.
Heat the oven to 200 C/ 400 F. Toss the cubes of butternut squash in a few tablespoons of the garlic oil. You want to lightly coat the cubes, salt and then roast them in an even layer for about 30 minutes. Toss halfway through.
Warm the crema (or its stand-in) in a glass measuring cup in the microwave at low for 1 minute. Pour into a blender with the chilies of voice, garlic and salt and blend until smooth.
Pour the crema into a large skillet set over a low heat, add the roasted squash and toss to combine. Stir in half of the cheese and then serve topped with the remainder of the cheese and the cilantro. Pete Meehan suggests you can have this as a side (I’m not sure with what though, maybe a good medium-rare steak) or some pasta or rice for a very comforting main. Even if you use the wrong sort of chili.