Move! - - RECIPES -

Serves 6

The peels of a hub­bard squash are rich in nu­tri­ents and de­li­cious. Choose a young squash for softer peels.


■ ½ hub­bard squash ■ 50g but­ter ■ 2 onions, sliced into half rings ■ 5ml (1 tea­spoon) ground co­rian­der ■ 15ml (3 ta­ble­spoons) gar­lic and gin­ger paste ■ 300g kale, finely chopped ■ salt and freshly ground black pep­per ■ Juice of ½ le­mon ■ 45ml (3 ta­ble­spoons) pump­kin seeds


Peel hub­bard squash in long STRIPS, LEAV­ING A BIT OF flESH on the skin. Wash peels thor­oughly and slice into thin strips.

Melt but­ter in a large fry­ing pan and saute onions, co­rian­der, gar­lic and gin­ger un­til soft. Add peel strips and saute for 10 min­utes. Add kale and toss to mix. Season with salt and freshly ground black pep­per.

Driz­zle with le­mon juice. Serve warm as a side dish. Gar­nish with pump­kin seeds.

❶ ❷ ❸ COST PER SERV­ING: R10 ❹

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