Butternut goulash:

Dice the onions and fry in a large pan with a little oil until they are translucent. Now add the tomato paste, roast for about 2 minutes and now 3 tbsp S! Stir in goulash spice. Tip: If it is not spicy enough at the end, you can also season. Now deglaze everything with a good shot of apple cider vinegar.

Pour in 1/2 liter of vegetable soup from STAY SPICED !. Rub and add the peeled potato – this will later ensure the perfect goulash binding. Cook with a lid for about 30 minutes, not forgetting to stir regularly. If the sauce is boiled too thick, it can be infused with a little water as needed.

Peel the butternut squash and cut into small cubes of the same size. Add the pumpkin pieces to the sauce and cook with them – they are soft after about 10-15 minutes. The butternut goulash is ready!

Farmer's bread:

Prepare a dough from all ingredients – this may then rest for half an hour before being divided into two parts. Preheat the oven to 210 degrees. Knead both dough parts again and form into two loaves of bread, let rest for 10 minutes, spray with a little water and dust with a little flour. Bake bread with steam for 45 minutes – done! 

The butternut goulash tastes particularly good when served with a swab of sour cream. There is also a slice of freshly baked farmer's bread.

Enjoy it!

#stayspiced