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Recipe of the week

Foodies Corner

Recipe of the week


Ingredients for the sauce & the butternut squash cups:

  • 4 Butternut squash
  • 1 ½ tbsp Palm oil
  • 25ml Vegetable oil
  • 100g Onion, diced
  • 1 tbsp Garlic puree
  • 1 tbsp tomato puree
  • 1 tbsp Vegetable bouillon
  • 200g Fresh tomatoes, diced
  • ½ tsp Chilli flakes
  • 150ml whipping cream
  • 300ml Water
  • ½ tbsp Fresh cracked black pepper
  • 5g Fresh rosemary

Method for the sauce

  1. Preheat oven to 200c.
  2. Prepare the butternut squash by slicing in half just above the bulbous part of the squash. Using a spoon scoop the seeds out the bottom part & then place the seedless butternut cups onto one side of a lightly greased baking tray.
  3. Peel the remaining top part of the squash & dice into even sized 10mm cubes, add to the other side of the greased baking tray.
  4. Place the tray of prepared squash into the preheated oven and bake for 20 – 25 minutes or until the squash is tender.
  5. Once the butternut squash is cooked leave to cool until required.
  6. In a large pan add the oil, palm oil & onions over a moderate heat. Sweat the onions until soft, then add the garlic puree & cook for few minutes.
  7. Add 100g of roasted butternut squash & mash using the back of a spoon before adding the vegetable bouillon & tomato puree. Give it a good stir.
  8. Add the diced tomatoes & chilli flakes, cook for 10 minutes until fully cooked & soft.
  9. Add cream & water. Bring to a simmer and cook for 10 minutes.
  10. Add the salt, pepper & taste check. Adjust if needed.
  11. Remove from the heat & add the rosemary sprigs. Leave the rosemary in the sauce to gently infuse.

Now to make 4 portions of our Calabaza Verdura


  • 100ml Vegetable oil
  • 200g Onions, finely sliced
  • 200g Mixed peppers, finely sliced
  • All of the above Calabaza sauce
  • 200ml vegetable stock
  • The remaining roasted, diced butternut squash
  • 1 jar of palm hearts, diced into 10mm roundels
  • 100g Baby spinach
  • 80g of grated cheddar
  • 4 roasted Butternut squash cups
  • 4 large sprigs of rosemary


  1. In a large frying pan add the oil, sliced onions & peppers, cook until the onions start to brown
  2. Add the Calabaza sauce, vegetable stock, remaining roasted diced butternut squash, palm hearts & baby spinach to the pan and bring to the boil
  3. While the sauce is coming to the boil, place the butternut squash cups into a preheated oven to warm through.
  4. Once the sauce has come to the boil, add half of the cheese & fold into the sauce
  5. Spoon the sauce into the roasted butternut cups & top with the remaining cheese
  6. Shallow fry the rosemary until crisp & brittle, use to garnish the Calabaza Verdura
  7. Serve with rice on the side

Recipe courtesy of Las Iguanas

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