Squash with Honeyed Vegetables & Sultanas
125 ml Safari Golden Sultanas
4 large squashes, halved and pips removed
1 large carrot, scrubbed and cut into small dice
250 ml baby marrows, sliced
250 ml small snow peas
250 ml corn kernels
45 ml butter
1 small onion, halved and coarsely chopped
65 ml honey
15 ml bought mint jelly
10 ml grated ginger root
salt and milled-black pepper to taste
Place the sultanas in a small bowl and cover with hot water. Set aside until required.
Boil, steam or microwave the squashes, carrot, baby marrow, snow peas and corn way until done and set aside.
Heat the butter in a saucepan and add the onion. Sauté until translucent. Add the sultanas with their liquid, the honey, mint and ginger and all the vegetables except the squashes. Sauté until the vegetables are glazed and the cooking liquids have evaporated. Remove from the heat and season to taste.
Season the flesh of the squashes to taste then pile the vegetables into the cavities and serve.
Serves 4 – 6