I Tried to make it fancy…Really.
I’ve seen a few vegetable thickened gravies around, but the problem was either a vegetable I couldn’t eat or there was just too many ingredients or, rather, too specific ingredients. So I decided to tackle it myself. This is pretty loose as ingredients go, you could take out the herbs here and replace them with what ever you’d prefer. Add a bay leaf, toss in fresh meat juices, whatever you like. I really was surprised how little this tasted like Butternut Squash in stock, the taste is there, but it’s not over powering, the herbs really shine through and the squash gives it a rich, thick texture without being heavy. I’ll be honest, gravy for me was usually just packaged stuff so I don’t really have any tricks or secrets to share. Fresh herbs are a game changer, but dried are fine too.
It’s stupidly simple, but a really tasty gravy.
The problem with being a single cook is that a squash leaves a lot left over. I had some Sautéed Squash with this and I still have three servings of gravy in my freezer. It’ll be fine, I’ve had a similar recipe in my Squash Pasta and that heats as well after being frozen as it does when cooked fresh. You could conceivably use any vegetable, but you may be best to stick to something that wouldn’t over power the dish. I remember seeing a recipe for white sweet potato gravy, somewhere. Sadly I can’t get a wide selection of vegetables where I am, but the squash works well. If you needed a nut free, flour free, vegan etc option this would be great for the holidays, or any day. I have one more recipe, hopefully it works out, incoming, but that should end the deluge of posts. Back to normal next week or as normal as this posting schedule gets. Until later. Goodbye and good gravy!
300g Butternut Squash, Peeled and Cubed
600ml Stock (Chicken, Beef, Vegetable etc)
1/4 Tsp Sage or 1 Tsp Fresh Sage, Chopped
1/4 Tsp Thyme or 1 Tsp Fresh Thyme
1/4 Tsp Parsley or 1 Tsp Fresh Parsley, Chopped
Salt and Pepper to Taste
Makes 4 Servings. If making individual servings portion it out (About 200ml each) after blending and freeze it. Defrost when wanted and use as normal.
1. Add everything to a pot and bring to the boil, stir it up, reduce to a simmer and cook until squash is tender.
2. Pour into a blender and blitz until smooth or use a stick blender. Return it to the pot or a pan and cook on a medium heat until gravy has reduced to desired consistency.
It’s not soup. Well, it is, kinda. Let’s call it gravy.