Sig's Butternut Squash and Rhubarb Sauce

Name: Sig's Butternut Squash and Rhubarb Sauce
Total time: 1800 s
Yield: 2 servings
Cuisine: British
Ingredients: 2 loins of cod or other white chunky fish; I cup or more of hazelnut milk; 2-3 tablespoons crunchy or smooth peanut butter; I large stick of fresh rhubarb; 1 small butternut squash; 1 good pinch of chili flakes or powder; 1 good pinch of cayenne pepper; 1 good pinch of smoked paprika; I good pinch of dried or fresh chervil or parsley; 1 good pinch of garlic salt

Sigrun @sigrun

German, living in England

I have recently discovered that I have fibromalgya and that I am also dairy intolerant . I always have concocted my own recipes. I now have to adapt to a different way of eating again. This is my latest recipe and though strange , it works together and complimented the loin of cod well.

Sigrun @sigrun

German, living in England

Saved

Ingredients

30 min

2 servings

2loins of cod or other white chunky fish
I cup or more of hazelnut milk
2-3 tablespoonscrunchy or smooth peanut butter
I large stick of fresh rhubarb
1small butternut squash
1good pinch of chili flakes or powder
1good pinch of cayenne pepper
1good pinch of smoked paprika
I good pinch of dried or fresh chervil or parsley
1good pinch of garlic salt

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Steps

30 min

1

First wash your fish under cold running water, pat dry with a kitchen paper towel, set aside.
2

Peel and chop the butternut squash and rhubarb into mouth size pieces. Add the squash into a pot and with a little water and simmer until they are almost cooked. Drain and add into a large pan with the rhubarb. Heat through
3

Add the peanut butter and hazelnut milk
4

Simmer gently, in the meantime cook your fish to your liking, fry,steam or bake it. When cooked pour the sauce over the fish. I served this with steamed salt potatoes and garden peas with some scallops on the side.