Weeknight-friendly Squash Side with the brown butter we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the brown butter elements, and pat the squash dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the butternut squash and roast until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dijon mustard and the rest of the brown butter flavours, letting them cook out for a minute until fragrant.
Add the broccoli along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped chervil and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
French
Members
Our tested Crispy Paneer Gratin: provencal, generous, and balanced with white wine and shallot....
French A provencal take on Lamb Grain Bowl, built on brown butter and finished the way we like it....
French This French Tabbouleh leans on brown butter to do the heavy lifting. We slow-cook the Mushroom...
French
Members
The kind of French plate you make on repeat. dijon and tarragon, a proper crisp, and a finish...