Fondant potatoes are very decadent (and traditionally cooked in butter and stock). So… I got to thinking about what else would make a great fondant? Fondant Butternut Squash! Rich, moreish and melt in your mouth delicious.
I sliced the butternut squash ‘around the equator’ to make round slices. I then peeled the slices and took off the square edges with a small knife. You should get around four slices out of each squash (depending on the size of the squash and how many seeds there are).
Allergy Information – Fondant Butternut Squash
Fondant Butternut Squash is gluten-free and vegan and… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free, tree nut free.
Top Tips – Fondant Butternut Squash
The seeds from a butternut squash are fantastic – they are the best part of the squash. Scrape them out of the squash add a small amount of vegetable oil and seasoning (e.g. salt and pepper, soy sauce, chilli) and roast at 200 C (fan) for 10-15 minutes until golden and crispy. Unbelievably good.
Recipe – Fondant Butternut Squash
Preparation time 10 minutes
Cooking time 30 minutes
Ingredients – Fondant Butternut Squash
1 medium/ large butternut squash
100 grams vegan margarine (make sure it is suitable for frying)
150 millilitres vegetable stock
Method – Fondant Butternut Squash
1. Slice the butternut squash in to rounds approximately one to one and a half centimetres deep. Carefully peel each round (butternut squash is hard and hard to peel) and then take of the square edges with a small knife or peeler. You want four slices that are approximately the same size
2. Melt the margarine in a pan over a medium heat until it starts to foam. Place the butternut squash slices in the pan and cook until golden on the bottom – approximately six minutes. Once browned turn over the butternut squash slices and cook the other side until golden
3. Add the stock to the pan – careful it will splutter and splash. Cover and simmer gently until the butternut squash is cooked – approximately 15 minutes. You may need to add a little more stock and the cooking time will increase with the size of the squash
4. Carefully remove from the pan they are rather delicate. Serve.