It’s finally December, which means the advent calendars are out and its the countdown to Christmas – my favourite time of the year! I’m going to do my own version of ‘Blogmas’ which will be a post every other day for the Xmas countdown – I’m going to try my hardest to stick to it but if I fall back on a few days, it’s because of deadlines…
To kick off 1st December I thought I would share a recipe I have been loving – it has made an appearance on my insta story a couple of times (*plug), I love that it is cheap, easy and filling. Not going to lie: it’s not the healthiest of choices, but that is what winter is all about: overindulgence!
I had this recipe in one of my favourite pubs from back home and every time it has been so delicious so I thought I would attempt to recreate it at Uni!
Step 1: Butternut Squash prep
Preheat the oven to 230 °C and slice the butternut squash in half ( half per person).
You can season the squash with whatever seasonings take your fancy, I went with salt, pepper and smoked paprika. Add a few garlic cloves for extra flavour- no need to peel, just add whole!
Pop in the oven for 45-50 minutes.
Step 2: Stroganoff
Traditionally a Stroganoff comprises of beef, onion and mushrooms in a garlic cream sauce since I don’t eat red meat I decided to experiment.
Starting with a generous amount of butter in a pan, add a dash of oil also to stop the butter from burning, then add the garlic.
I decided to put leek, mushroom, shallot and pepper in mine – go ahead and add whatever vegetables you have in the fridge or what are your favourite and of course meat.
When the vegetables are cooked and are gaining colour, add around 70g of double cream, along with salt and pepper. Turn the heat down low so the cream can heat gradually – I found this almost thickens it without denaturing the texture.
When you are finished you should have something like this: