Pin this image so you don't forget! |
Butternut squash seem to be available most of the time but they are at their best now. I love them and always keep one by me in case of emergencies.
Squash are particularly delicious roasted which
brings out all their lovely caramelly sweetness so with no preamble (apart from
the above and you are past that now!) here are 3 recipes to use this delicious
fruit (yep, fruit).
Butternut Squash
& Roasted Garlic Soup
This, the easiest
way to roast butternut squash, is ideal when making soup.
The recipe makes more roasted garlic than needed; mash the leftover cloves with the oil and freeze in ice cubes – this makes a great addition to all sorts of dishes and is soft enough to use straight from the freezer.
The recipe makes more roasted garlic than needed; mash the leftover cloves with the oil and freeze in ice cubes – this makes a great addition to all sorts of dishes and is soft enough to use straight from the freezer.
1 medium butternut
squash
1 medium onion
1 medium onion
1 medium sized floury potato
vegetable stock
vegetable stock
3 cloves of roasted garlic, or to taste
salt & pepper
~ Preheat
the oven to 200°C/400°F/180ºC fan/gas 6.
~ Cut the
squash in half lengthways, scoop out the seeds and place the butternut cut
sides down in an oiled roasting pan. Roast
alongside the garlic for about 40 minutes till it is utterly tender and the
skin is staring to bubble and go brown.
~ Whilst these are cooking make the rest of the
soup. Peel and halve the onion and slice
thinly into half moons. Toss together with
the other tablespoon of olive till in a saucepan over medium heat till hot.
Turn the heat down to low, completely cover the onions with a piece of foil
pressed directly onto the surface put a lid on the pot and cook gently till utterly
tender – 15-20 minutes.
~ Peel and thinly slice the potato and add to the
onions together with the tender roasted butternut flesh (discard the skin –
although you can eat the skin too if you like) and add enough stock to just
cover the vegetables. Bring to a boil, turn down the heat, cover and simmer
till the potato is tender.
~ Add 3 cloves of roasted garlic or to taste and
purée everything together till beautifully smooth.
~ Dilute as needed with a little hot stock or perhaps
add some cream, although it is perfectly delicious without, but keep it fairly thick and unctuous.
Roasted Butternut Wedges
This way of roasting squash is almost as easy as above and
makes a great side dish.
1 medium sized
butternut squash
2 tbsp olive oil
a small bunch of
thyme
salt and pepper
~ Preheat the oven to 200°C/400°F/180ºC fan/gas 6.
~ Cut the squash in half lengthwise, scoop out
the seeds and cut the squash into wedges.
~ Heat the olive oil in a roasting pan and
toss in the wedges to coat.
~ Season to taste with salt, pepper to taste
and sprinkle over coarsely chopped fresh thyme.
~ Roast for about 40 minutes till golden and
tender.
Roasted Butternut Squash with Sweet Onion and Chilli
For this the squash needs a little
more work but it’s worth it. This is a
wonderful flavour combination; lovely as a side dish, tossed with pasta or as a
pizza topping.
1 medium butternut
squash
1 medium red onion
2 tbsp olive oil
chilli flakes to
taste (optional, maybe black pepper instead)
sea salt
~ Preheat the oven to 400F/ 200˚C/gas 6.
~ Peel the squash,
cut in half, discard the seeds and cut the flesh into large dice – about 25mm/1
inch.
~ Peel the onion and
cut into slivers.
~ Toss the squash
and onion together with the olive oil, chilli flakes and sea salt.
~ Spread in a
shallow layer in a roasting pan and cook for 30 minutes till completely tender
and the onion is just starting to char.
~ Stir occasionally
during cooking and if any onions slivers seem to be getting overcooked before
the squash is ready set them aside and stir back in at the end.
In Other News ...
I recently saw Cock Flavour Soup for sale. I remember this from my days in the Caribbean, it was quite popular.
I sent some to my sister for her birthday, she’s a very busy girl with her Cake Hole and also their Art Cafés inColchester
and Mersea Island so this might help her out. Read about The Cake Hole and Art Cafés here.
I sent some to my sister for her birthday, she’s a very busy girl with her Cake Hole and also their Art Cafés in
No comments:
Post a Comment