A fresh take on Squash Pudding, built on fish sauce and lime and finished the way we like it. Ready in about 1 hr 5 min and easily enough for 2 people.
Free to cook
Prep everything first: chop the aromatics, measure the fish sauce and lime 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 slow-cook until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the hoisin and the rest of the fish sauce and lime flavours, letting them cook out for a minute until fragrant.
Add the carrots along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Vietnamese
Members
Weeknight-friendly Mushroom Scramble with the ginger and star anise we come back to again and...
Vietnamese
Members
Weeknight-friendly Cauliflower Curry with the fish sauce and lime we come back to again and...
Vietnamese
Members
The kind of Vietnamese plate you make on repeat. fish sauce and lime, a proper slow-cook, and a...
Vietnamese
Members
Our tested Steamed Prawn Mash: fresh, generous, and balanced with caramel and pepper. Serves 4...