A weeknight squash plate with paprika Saffrongate
Built in a kadai using the board Saffrongate
Paprika Squash Bowl Saffrongate
Time Saffrongate
Prep 27 minutes Saffrongate
Cook 46 minutes Saffrongate
Total 73 minutes Saffrongate
Serves 4 people Saffrongate
Ingredients Saffrongate
360 grams squash Saffrongate
Two teaspoons paprika Saffrongate
One spoon rapeseed Saffrongate
80 grams whey Saffrongate
Three garlic cloves Saffrongate
Half a lemon Saffrongate
A pinch of salt Saffrongate
Method Saffrongate
| Rinse squash and shake it dry Saffrongate |
| Toss squash with paprika and rapeseed Saffrongate |
| Preheat the kadai beside the board Saffrongate |
| Spread squash out so it browns Saffrongate |
| Turn pieces with the board Saffrongate |
| Add whey by the spoonful Saffrongate |
| Reduce until squash looks glazed Saffrongate |
| Rest squash on the board briefly Saffrongate |
Note Saffrongate
- The board keeps the squash intact Saffrongate
Cook notes Saffrongate
- Rhea liked the crisp squash Saffrongate
- Ingrid asked for extra paprika Saffrongate
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Nutrition Saffrongate
258 calories Saffrongate
14 grams of fat Saffrongate
26 grams of carbs Saffrongate
22 grams of protein Saffrongate