VegBox Recipes

Aoki Sweetcorn & Chilli Butternut Squash

I discovered this delicious recipe when I was living with a Japanese family in Argentina! It seems to be a mix of both cultures. It works well with squashes or pumpkin and is delicious served with the red cabbage salad. You can use pumpkin instead of squash, if you prefer.
 
 

Ingredients

Serves 4

  • Main dish
  • 1 large butternut squash
  • 200g sweetcorn kernels
  • 100g cream cheese
  • 1 fresh green chilli, de-seeded & finely sliced
  • Handful of chopped, fresh coriander (optional, but great
  • Optional serving suggestion
  • ½ medium red cabbage
  • soy sauce
 

Method

  1. Peel the squash with a potato peeler. Chop off the stalk and flower end. Chop in half and use a spoon to remove the seeds. Chop into 1 inch cubes.


  2. Boil the squash in a large pan of water for about 10 minutes, until it's quite soft.


  3. Add the sweetcorn and the chilli. Boil for another 5 minutes.


  4. Drain the vegetables and return them to the pan.


  5. Add the cream cheese and then puree (or mash well, if you don't have a liquidiser wand)


  6. Season to taste with salt and pepper & add the chopped coriander leaves, if using. Mix well.


This is delicious served with plain, boiled rice.

Or, my absolute favourite, as served by the Aokis, serve with finely shredded red cabbage, sprinkled with a little soy sauce. Absolutely delicious!

 

Time From Cupboard-To-Table

25 minutes
 

Notes & Variations on Aoki Sweetcorn & Chilli Butternut Squash

Make sure you have removed all the pips before cooking, or these can make the squash taste bitter.

The coriander goes well with the chilli and makes the recipe even more delicious.

You can make this without the chilli, if you prefer.

If you don't have any cream cheese, you can use creme fraiche instead.

For a vegan version, you can use 1/2 block of silken tofu, added at the liquidising stage. You may want to add a little more salt and some pepper.

 
 
 

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