Ingredients
- 50 grams margarine
- 500 grams butternut squash
- 500 grams fresh figs
- 1 whole star anise
- 2 whole cardamom pods
- 1 lemon zest
- 1/2 juice from one lemon
- 1 teaspoon Szechuan peppercorn
Directions
- Melt margarine in a small sauce pan.
- Add cubes of butternut squash. Cook until softened.
- Add star anise and cardamom.
- Add figs. Cook on low until liquidy.
- Add Szechuan peppercorn.. Cook five minutes.
- Strain out liquid and reserve. Reserve figs and squash.
- Reduce liquid until thick and syrupy.
- Serve over rice.