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Sweet and Sour Sauce Recipe

Baked Butternut Squash Recipe

The Sweet and Sour Sauce recipe transforms this baked butternut squash.

This is one of those simple vegetarian recipes which is easy to produce. Click on the link below if you want to know how to cook butternut squash. If you are after heart healthy recipes, this is perfect. You can ring the changes according to the seasons. Serve this as a main meal or as a vegetable side dish recipe.

Easy if the butternut squash is already prepared. A little effort if you still have to prepare the butternut.

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves:4

Ingredients:

1½ lbs / 700g roasted butternut squash in cubes (See How to Cook Butternut Squash)

1 large red bell pepper, seeded and finely sliced

1 large green bell pepper, seeded and finely sliced

4oz / 100g cashew nuts

1 cup vegetable stock

1 tablespoon cornflour

oil for shallow frying

Sweet and sour sauce recipe:

4 tablespoons tomato sauce

2 tablespoons sugar

3 tablespoons brown (malt) vinegar

3 tablespoons soy sauce

4 tablespoons pale dry sherry

Method:

Start by toasting the cashew nuts. Place the nuts in a frying pan with no oil. Dry fry for a few minutes, turning all the time. Pour the nuts onto a plate to cool down before they brown too much - remember, because of the high fat content, nuts will continue to cook for a minute or so after you have removed them from the heat.
Mix together the tomato sauce, sugar, vinegar, soy sauce and sherry. Keep aside.
Mix the vegetable stock with the cornflour and keep aside.
Fry the red and green bell peppers in a little oil until the slices are tender.
Add the sweet and sour sauce mixture. Add the butternut cubes.
Slowly add the vegetable stock and allow the sauce to reduce so that it thickens - this will take a few minutes.
Serve alongside rice. Just as you serve, sprinkle the toasted cashew nuts over the top.