Ingredients
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2 cups (480 milliliters) butternut squash, diced
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2 cups (480 milliliters) frozen corn kernels
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1 1/2 cups (360 milliliters) 35% cream
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Salt and pepper to taste
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2 tablespoons (30 milliliters) fresh parsley, chopped
Directions
- In a pot of boiling water, blanch butternut squash for two to three minutes.
- Remove butternut squash and place in ice water to cool.
- Remove butternut squash from ice water and pat dry.
- Heat oil in a frying pan over medium-high heat.
- Add squash and corn to the pan, and fry for three to four minutes, stirring occasionally.
- Add cream and bring to a boil.
- Simmer for three to four minutes for the cream to reduce and form a thick sauce around the vegetables.
- Season with salt pepper.
- Just before serving, add fresh parsley and mix.
- Serve with rock lobster tails with sweet mustard glaze (see recipe).
