This Italian Pudding leans on lemon and olive oil to do the heavy lifting. We slow-cook the Squash for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the lemon and olive oil 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 calabrian chilli and the rest of the lemon and olive oil flavours, letting them cook out for a minute until fragrant.
Add the asparagus 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.
Italian
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