Basic gravy

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Serves: 4

By WineGless



  • 1 medium onion finely sliced

  • 500ml vegetable stock or chicken stock

  • 1 slice butternut squash 2cm width. Peeled and diced


<ol> <li>Heat a tablespoon of oil or fat from a roast in a small saucepan and fry the onion slowly until deep golden brown.</li> <li>Add the stock, squash, meat juices and any sticky bits scraped from the roasting tin and bring to the boil.</li> <li>Simmer until the squash is tender, then use a hand blender or food processor to blitz until smooth.</li> </ol>

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