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Home Cooking

Carrot squash cumin and allspice sauce

nigelle | Oct 10, 201602:38 PM    

I made the recipe below tonight (just felt like winging it), and even though it was on the hob for ages, the squash and carrot didn't really seem to absorb the flavour of the spices, even though the sauce was pretty yummy.

- Fried cumin and allspice in olive oil, then onions at low heat for 15 minutes
- Melted a fat stick of butter, added chopped carrot and squash, plus a dash of water, left to bubble for about 20 minutes.
- Squeeze of lemon, seasoning, served with rice.

What would you have done differently? Would you add anything to make it better?

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