Simmered Butternut Squash, Tuna and Peppers

Make a lovely dish by using up butternut squash and combining it with flavourful peppers and tuna.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)
Serves 4 Prep: 8 min Cook: 15 min

Ingredients

Butternut squash 200g
Sesame oil 1 tbsp
Green pepper 1
Tinned tuna (in sunflower oil) 1 (60g)
Sugar 2 tbsp
Soy sauce 2 tbsp
Sake 1 tbsp
Water 150ml

Method

1
Peel the butternut squash and chop to bitesize pieces. Cut the green pepper into half lengthways, deseed and remove the top stalk.
2
Put the sesame oil in a pan and add the squash and pepper and fry well. Add the sugar, soy sauce, sake, water and the tuna with oil and turn the heat up to high.
3
Just before it boils, turn the heat down to low. Remove any scum. Cover with a slightly smaller lid and simmer on medium heat.
4
Test that the butternut squash is cooked with a long knife. When the vegetables are cooked, it's ready to enjoy.

Tips & Note

Use a smaller lid to cover so it sits directly on the ingredients and steams. Recipes like these are good because the cooked vegetables absorb lots of flavour as they cool down. It's probably better to rest it then re-heat when required.

Simmered Butternut Squash, Tuna and Peppers

Make a lovely dish by using up butternut squash and combining it with flavourful peppers and tuna.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)

Serves 4

Prep: 8 min

Cook: 15 min

Ingredients

Butternut squash 200g
Sesame oil 1 tbsp
Green pepper 1
Tinned tuna (in sunflower oil) 1 (60g)
Sugar 2 tbsp
Soy sauce 2 tbsp
Sake 1 tbsp
Water 150ml

Simmered Butternut Squash, Tuna and Peppers

Recipe ID :1821 Posted on 04 MAY 2016

Serves 4

Prep 8min
Cook 15min
views 2,341
printed 30

saved 0

Make a lovely dish by using up butternut squash and combining it with flavourful peppers and tuna.

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Ingredients

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200g
1 tbsp
1
1 (60g)
2 tbsp
2 tbsp
1 tbsp
150ml

Method

Prep
8min
Cook
15min
1
Peel the butternut squash and chop to bitesize pieces. Cut the green pepper into half lengthways, deseed and remove the top stalk.
2
Put the sesame oil in a pan and add the squash and pepper and fry well. Add the sugar, soy sauce, sake, water and the tuna with oil and turn the heat up to high.
3
Just before it boils, turn the heat down to low. Remove any scum. Cover with a slightly smaller lid and simmer on medium heat.
4
Test that the butternut squash is cooked with a long knife. When the vegetables are cooked, it's ready to enjoy.

Tips & Note

Use a smaller lid to cover so it sits directly on the ingredients and steams. Recipes like these are good because the cooked vegetables absorb lots of flavour as they cool down. It's probably better to rest it then re-heat when required.

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Yukari Elliott
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