Hungarian goulash with roasted butternut squash
Writing a blog has encouranged me to learn and try many new things. Let's say, a year ago I thought that butternut squash, winter squash, pumpkin and zucchini is almost one and the same thing. I've been friends with zucchini since my childhood but the pumpkins and especially butternut squash was completely new. The only reason for trying butternut squash the first time in my life only yesterday is that it is almost impossible to get them in Istanbul or I ractually don't know where! However, during Sacrifice holidays my husband went to his native area in Hatay and found the vegetable I'd been telling him about and he brought it to me more that a thousand kilometres!!! The funny thing is that the local seller was telling him that it is very good for 'kabak tatlısı' ( a local speciality when pumpkin is preserved in honey syrup) and was very surprised when my husband told that we were going to make a savory dish. There are numerous recipes on the internet, but I trusted simple Rachel Ray's advice that butternut squash tastes the best just seasoned with salt and pepper and roasted in the oven. She was right!!! I must confess that I ate a big piece of it just like that!!! For dinner I served it as a side dish with Hungarian goulash! It was such a great combo!!!
What we need:
400 gr of beef
2 tbsp of flour
salt and pepper to taste
1 big onion
2 cloves of garlic
1 tbsp of tomato paste
3 glasses of beef stock
1 butternut squash
salt and pepper to taste
a drizzle of olive oil
What we have to do:
1. Cut the piece into medium sized chunks. Mix flour with salt and pepper, dried thyme and put it into a plasitc bag, add the beef. Shake the bag and remove lightly coated pieces of meat.
2. Preheat a big pot, add some oil and fry each piece of meat on each side. Remove from the pot and reserve.
3. Add chopped onions, garlic and carrots. Fry for 3-4 minutes.
4. Put the meat back into the pot, add peeled and chopped tomatoes, tomato paste and beef stock, bay leave.Correct the seasoning with salt and pepper. Bring the pot to boil and let it simmer for one hour and a half until beef is tender.
5. Cut the butternut squash in half. Remove the seeds. Sprinkle with salt and pepper, add some olive oil on the top. Place the squash onto a baking tray and roast in the 170C oven for 40-50 minutes until it is soft. Then let it cool a bit, peel and cut into cubes or just slices.
6. Serve the goulash with the roasted butternut squash! Enjoy!!!