Pumpkin, onions, rosemary from Greenfeast - Autumn, Winter (page 38) by Nigel Slater

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Parsley, Parmesan, eggs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute butternut squash or courgettes for pumpkins.

  • eliza on December 16, 2022

    Very easy squash and onion recipe cooked on the stovetop. I used dried rosemary from my garden. Will make again since it’s very easy, tasty, and nutritious, and doesn’t need the oven. Suggested to go with the drop scone recipe but we had it with spinach pizza. The leftovers heated up nicely in a cast iron pan; I added some cooked chickpeas and za’atar to the leftovers and they went well with the squash.

  • SheilaS on January 11, 2021

    I was skeptical about this recipe and thought roasting the veg in the oven would be better but this method worked very well to meld the flavors. I used butternut squash and my only deviation was cutting the cubes a bit smaller as I was using the round end and it wasn't that thick. I served this with the recommended drop scones and the light and savory scones were an excellent contrast with sweetness of the squash and onion.

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