This is one of my new favourite dinners. Not only is it truly tasty but eating it makes me feel all sorts of virtuous! I love the chewy, nutty fibre rich grains paired with the slightly sweet roasted vegetables but it’s the subtle spices and […]
Tag: butternut squash
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. […]
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 on too, squash, sage and nutmeg is such a classic combination.
Obviously if you’re pushed for time (there’s never enough of it at Christmas) you can use ready-made pastry. These will keep for a day or two in the fridge and re-heat beautifully too so feel free to make them ahead of time if you need to.
40g toasted hazelnuts (ground finely)
200g plain flour
pinch of seasalt
splash of very cold water
450g (ish) butternut squash
1 1/2 tsp dried sage
pinch of grated nutmeg
salt and pepper to taste
Rub together the ground hazelnuts, butter, salt and flour, using your fingertips or a food processor, until it looks like fine breadcrumbs. Use a little of the cold water to brind everything together but don’t let the dough get sticky. Wrap the dough in clingfilm and put it in the fridge to chill for 30 minutes.
Pre-heat the oven to 230°c and line a large baking sheet with baking parchment.
Combine the ricotta, sage, parmesan, nutmeg and salt and pepper, mixing well and set it aside. Slice the ‘neck’ of the squash (don’t bother to peel it) so that the slices are only a couple of millimeters thick. Use a cookie cutter to cut the squash into pretty shapes, this should be pretty easy if your squash is thin enough.
Once the dough has chilled and relaxed roll it out on a very lightly floured surface so that it is just a few millimeters thick. Cut four circles out of the dough (a breakfast bowl makes a good template) re-rolling the dough as necessary.
Put the discs of pastry on the prepared baking sheet. Add a dollop of the ricotta mixture to the centre of each and spread it a little. Arrange the squash slices on top, so that they overlap. Fold over the edges of the pastry, crimping and gathering as necessary. I like to brush the edges with a little beaten egg so that the pastry is lovely and golden once the galettes are baked. Dot the top of each one with a tiny bit of butter and sprinkle on a bit of black pepper.
Bake them for 15 minutes, then lower the oven temperature to 190°c and bake for a further 20 minutes.
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 […]
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 lentils are filling and satisfying, the squash is rich and sweet and the fresh raw beetroot gives the salad a lovely crunch.
I’m not convinced that this salad needs a dressing because it’s already packed with flavour but you can always use a simple balsamic/olive oil dressing or a minted yogurt if you like.
Obviously if you want the salad to be vegan just leave out the cheese (it’ll still be very tasty).
serves 2 generously
250g butternut squash (deseeded)
1 tsp fennel seeds
pinch of salt & pepper
1 tbsp olive oil
1 can of green lentils (drained)
1/2 red chili
1/4 tsp cumin
1 tbsp balsamic vinegar
2 big handfuls of watercress
50g crumbly cheese (I used Wensleydale)
Cube the butternut squash and toss it in 1/2 tablespoon of the oil, the fennel and salt and pepper. Roast it for 30 minutes at 200°c, tossing halfway through so that it is tender and starting to become golden around the edges.
Whilst the squash is roasting you can prepare the beetroot. Peel and grate (or spiralise) them and then toss them in the balsamic before letting them sit and marinate for a bit.
Peel the shallots and thinly slice them before frying them in the remaining oil. Finely chop the chili, it’s up to you if you want to leave the seeds in or not. Add the chili and the cumin to the shallots and continue to cook until they start to caramelise, then toss in the lentils and warm them through. Add the roasted squash and then you’re ready to assemble the salad.
Tip the warm lentils and squash onto a serving platter and pile on a couple of big handfuls of watercress. Add the beetroot and finish it with a scattering of crumbled cheese.
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 […]
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 bowl became visible.
I’ve done my best to recreate it here. It’s not quite as sublimely silky but the flavours aren’t far off. It’s so easy to make and uses things that I always have in my pantry. It is the kind of thing that I’ll keep making and it’ll probably evolve over time.
I’ve listed palm sugar, lime juice and soy sauce to taste because it’s really down to personal preference. As a guide I use one teaspoon of palm sugar and soy sauce and the juice of half a lime but you might like it slightly saltier or a bit more sour.
1 medium onion
700g butternut squash
1 tbsp Thai red curry paste
250ml coconut milk
palm sugar, lime juice and soy sauce to taste
Peel and dice the onion. Peel the squash and cut it into cubes.
Sweat the onion in a large saucepan using a little oil. Once it’s soft but not brown add the butternut squash and fry for a minute or two before mixing in the paste. Pour in the water, cover and simmer until the squash is really soft and tender.
Remove from the heat and blend until smooth. Return to the hob, add the coconut milk and seasonings (palm sugar, lime juice and soy sauce) to taste. Bring back up to a gentle simmer before serving.
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. Using chipotle […]