Sautéed Marrow Squash Recipe
Ingredients
| Butter | 1 1/2 Ounce | |
| Vegetable oil | 1 Tablespoon | |
| Marrow | 1 Medium, peeled | |
| Onion | 1 Medium, peeled | |
| Garlic | 1 Clove (5gm), crushed | |
| Dried oregano | 1 Pinch | |
| Salt | 1 To taste | |
| Black pepper | 1 To taste |
Directions
MAKING
1) In a pan, heat the butter and oil, sauté the marrow, onion and garlic for 3 minutes, stirring occasionally.
2) Add in the oregano and season to taste.
3) Put the lid on and simmer for 10 minutes or until the marrow is tender, stirring occasionally.
4) Pour in little water if the mixture becomes too dry.
5) If you wish to freeze the dish, then do so at this stage. Pour the cooled lentil mixture into a plastic container.
6) Seal, label and freeze the container.
SERVING
7) Serve hot, garnished with chopped parsley if desired.
8) If using the frozen marrow mixture, thaw at room temperature for 4 hours.
9) In a saucepan, reheat the split pea mixture over the stove, stirring occasionally.
10) Serve as mentioned in step 7.
1) In a pan, heat the butter and oil, sauté the marrow, onion and garlic for 3 minutes, stirring occasionally.
2) Add in the oregano and season to taste.
3) Put the lid on and simmer for 10 minutes or until the marrow is tender, stirring occasionally.
4) Pour in little water if the mixture becomes too dry.
5) If you wish to freeze the dish, then do so at this stage. Pour the cooled lentil mixture into a plastic container.
6) Seal, label and freeze the container.
SERVING
7) Serve hot, garnished with chopped parsley if desired.
8) If using the frozen marrow mixture, thaw at room temperature for 4 hours.
9) In a saucepan, reheat the split pea mixture over the stove, stirring occasionally.
10) Serve as mentioned in step 7.
Chef
