Butternut squash in Saffron Syrup
Ingredients:
- 500 g Butternut squash, peeled and thinly sliced
- 60 g Sugar
- 650 ml boiling Water
- 1/2 tsp Saffron treads
- 3 tbsp Olive Oil
Method:
- Mix the sugar with boiling water and saffron in a jug or a bowl.
- Heat the oil in a deep frying pan and fry the butternut slices for 8-10 minutes or until golden.
- Flip the butternut slices, pour over the sugar and saffron mixture then turn down the heat and cook over low heat for 15-20 minutes until a syrup has formed.
- Serve on its own or with some vanilla ice cream.
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