5 |
fat garlic cloves |
3 tablespoons |
extra virgin olive oil, plus extra for coating the squash |
1 |
large red kuri squash or a medium-sized pumpkin |
3 teaspoons |
chipotle chilli powder or cayenne pepper, (or to taste) |
1/2 teaspoon |
sea salt |
1 teaspoon |
garlic granules |
knob |
butter |
|
sea salt |
|
freshly ground black pepper |
1 |
white onion, finely sliced |
100ml |
white wine vinegar |
1 |
bay leaf |
1 litre |
Chicken stock (+ poached chicken breast), (preferably homemade) |
or 1 litre |
vegetable stock, (preferably homemade) |
2 tablespoons |
natural plain yoghurt or cultured buttermilk |
|
parmesan, grated |