A Cornish girl's food adventures

Tag: butternut squash

Squash & apricot loaf

Squash & apricot loaf

What better Autumn teatime treat could there be than a slice of sweetly spiced loaf cake baked with butternut squash and sweet dried apricots? This cake is deliciously moist (sorry, I don’t have another word for it!) and a little like a fruitier carrot cake. […]

Squash, sage and ricotta galettes

Squash, sage and ricotta galettes

As a non-meat eater I would be chuffed to bits to be presented with these for my Christmas dinner, or for any dinner for that matter! The pastry is gorgeously crisp and flaky against the creamy filling and tender sweet squash. The flavours are spot […]

Butternut squash and feta frittata

Butternut squash and feta frittata

This tasty little vegetarian number makes a fairly regular appearance on our week night dinner menus. It’s a really quick and easy one pan wonder. It’s not limited to dinner time either, this is a great dish for brunch or lunch too. And it’s not just for veggies, there’s plenty of flavour here so you won’t feel like you’re missing the meat.
If I’m really pressed for time I use prepared butternut squash ‘noodles’ but otherwise just plain old grated squash seems to work well. I like to serve this with a simple side salad and perhaps a hunk of crusty fresh bread if you’re feeling especially ravenous.

Ingredients
serves 2 greedy people
250g squash (grated or spiralized)
3 shallots
handful of spinach
4 eggs (2 separated)
splash of milk or cream
1/2 tsp chipoltle powder
thyme
salt and pepper
100g feta (I like the stuff that’s marinated in chili oil)
oil for frying

Thinly slice the shallots and gently fry them in a medium frying pan over a moderate to low heat. Add the squash and continue to cook until it starts to become tender and the shallots are just starting to brown.
Separate two of the eggs and put the whites into a large mixing bowl. Whip them until they hold a soft peak.
Lightly beat together the yolks with the remaining two eggs and a splash of milk or cream. Season this with salt and pepper and the chipotle powder and then gently fold the whipped egg whites into this.


Add the spinach to the frying pan and cook it very briefly before pouring over the egg mix. Keep the heat low and sprinkle over the thyme and feta. Pre-heat your grill and once the fritatta is partially set and cooked underneath so that it is nicely brown put the pan under the grill to finish cooking and allow the top to brown.
Serve immediately with a crisp side salad.

Slutty super food bake

Slutty super food bake

I find that with all this January healthy eating lark it’s a lot easier to take things steadily, rather than going cold turkey after all that, well, turkey. Yes, we’re all in need of a little more nourishment and a little less indulgence but it’s […]

Warm winter salad

Warm winter salad

I really do love my veggies but when the chilly weather arrives I’m less keen on the idea of tucking into a fridge-cold refreshing salad. I always want something that feels a bit more hearty and nourishing. This vegetarian delight certainly ticks those boxes. The […]

ROASTED BUTTERNUT SQUASH AND SAGE CHEESECAKES

ROASTED BUTTERNUT SQUASH AND SAGE CHEESECAKES

Butternut squash & sage cheesecake

Savoury cheesecakes might seem like a peculiar idea at first but really, is it any more strange than choosing to make a pudding out of cheese in the first place?
As a non-meat eater I think that they make such a nice change for a special lunch or a first course. Once you’ve mastered the basic mixture they’re very versatile too, there are so many flavour possibilities that you could use in them.
I’ve used pretty classic autumn flavours in this version. These also look really pretty when you cut into them and the colours are amazing.
Be careful not to over-bake the cheesecakes or they’ll dry out a bit and lose their nice creamy consistency. It’s also important to make sure that the cheeses and eggs for the filling are at room temperature before you start.

Butternut squash & sage cheesecake

Ingredients
makes 6

base
3 tbsp digestive biscuit crumbs
3 tbsp oats
3 tbsp melted butter

filling
200g butternut squash
1 fat clove of garlic
small handful of sage (with some smallish leaves if possible)
225g cream cheese
1 egg
2 tbsp grated parmesan
salt and pepper

Butternut squash & sage cheesecake

Pre-heat the oven to 190°c. Slice the butternut squash into thin slices, only a couple of millimeters thick, so that you have 12 slices. Lay these on a lightly greased baking sheet and scatter over the sage and pop on the garlic clove, unpeeled. Roast the squash for 15-20 minutes, until it is tender and then leave it to cool a bit on the tray.
Reduce the oven to 170°c and line a six hole tin with muffin wrappers, silicone ones work a treat. Fill a roasting tin with water and pop that in the oven to use as a bain-marie later.
Combine all of the ingredients for the base mixture and press a spoonful of it into the base of each of the muffin wrappers. Put this in the fridge to chill and become a bit more firm.
In a large mixing bowl, beat the cream cheese until it is nice and soft. Add the egg and beat again until it is well combined. Crush or finely chop the roasted sage, keeping back any leaves that you want for decorating, the small one are best for this. Mince the roasted garlic. Add the parmesan, crushed sage, garlic and the seasoning to the cheesecake filling mixture and stir well. Set this aside for a moment.
Using a pastry cutter that is roughly the same size as the muffin wrappers, cut out circles from the cooled roasted squash.
Put a spoonful of the cheesecake mix on top the biscuit base for each cheesecake and spread it a little. Top this with a circle of squash. Repeat this, finishing with a layer of cheesecake mix. Top with a sage leaf to decorate.
Put the tray into the bain-marie and bake the cheesecakes for 20-25 minutes. They should still have a little wobble to them once they are cooked. Turn the oven off and open the door a bit. Leave the cheesecakes to cool to room temperature in the oven and then pop them in the fridge to chill. Let them sit a room temperature for a few minutes before serving.

Butternut squash & sage cheesecake

BUTTERNUT SQUASH & APPLE MUFFINS with orange glaze

BUTTERNUT SQUASH & APPLE MUFFINS with orange glaze

I’m pretty certain that if you didn’t know these were vegan then you wouldn’t be able to tell. I quite enjoy a bit of vegan baking but I have encountered some recipes that seem to be missing a certain flavour or have a slightly disappointing […]

COCONUT & BUTTERNUT SQUASH SOUP

COCONUT & BUTTERNUT SQUASH SOUP

Whilst I was back in the UK over Christmas my friend treated me to lunch at a great place in Cirencester called Made by Bob. I ate a soup that was so delicious I was genuinely a little bit sad when the bottom of the […]

SMOKEY SQUASH & CORN CHOWDER

SMOKEY SQUASH & CORN CHOWDER

I get a little obsessive about getting my five-a-day once the cold weather arrives, trying to ensure I consume every vitamin possibly available to me. Having a big vat of soup bubbling away on the stove definitely makes this a more appealing task.
smoky squash and corn chowder Using chipotle paste gives this a more gentle warmth rather than the full spiciness of using plain chili. Roasting all the vegetables first adds a bit of sweetness to the soup (and also saves me a lot of tears from peeling onions) so it is worth putting the extra time into doing this.
I’ve used smoked sea-salt here to up the smokey flavour but it’s by no means essential. It’s also up to you whether you choose to use milk or cream, obviously the cream adds a touch of luxury and indulgence but I tend to use milk because I eat this so often.

Ingredients
serves 4
1 small butternut squash
1 medium red onion
1 clove garlic
600ml vegetable stock
100ml milk/cream
150g sweetcorn
2 tsp chipotle paste
1/4 tsp cinnamon
1/4 tsp smoked paprika
salt and pepper

smoky squash and corn chowder

Cut the squash in half lengthways and scoop out the seeds. Rub the cut sides lightly with oil and season with salt, pepper and paprika. Cut the onion in half but don’t bother to peel it, don’t peel the garlic clove either. Place the squash and the onion cut-side down on a baking tray, and roast at 180°c for 30 minutes. add the garlic and roast for a further 30 minutes until everything is tender.
Let the vegetables cool a little so that you can handle them. Remove the skin from the onion and garlic and roughly chop them. Scoop the flesh from the squash and put all of the vegetables into a large saucepan. Mix in the chipotle paste and cinnamon.
Pour on the vegetable stock and bring to the boil for a few minutes.
Remove from the heat and use an immersion blender to puree it until completely smooth. Stir in the milk/cream. Add the sweetcorn and return to the heat until the corn is tender. Check the seasoning and add a little more salt and black pepper if needed.

Serve with a little sour cream and a sprinkle of paprika.

BUTTERNUT SQUASH & SAGE GOUGERES with parmesan filling

BUTTERNUT SQUASH & SAGE GOUGERES with parmesan filling

For once this craving isn’t actually mine. This one’s for my friend Katy. More years ago than I really care to remember I made some savoury choux buns which I filled with a really thick cheese sauce. Ever since Katy has repeatedly asked me to […]