Already in the middle of the Autumn season here are some great homely butternut squash recipes:
-Roasted Squash Wedges (200g/7oz butternut squash, peeled and cut into wedges
1 tsp oregano
pinch turmeric
pinch curry powder
1 tbsp olive oil)
Recipe
Preheat the oven to 225C/425F/Gas 7.
For the squash wedges, place the oregano, turmeric, curry powder and oil into a large bowl. Add the squash and mix well to coat. Place into on a roasting tray and place into the oven to roast for 15 minutes, or until cooked through. Turn the squash occasionally, so that it will brown evenly.
-Pinto & Pumpkin Casserole (500gm skinned and deseeded pumpkin, cut into 2 cm cubes 4 cloves garlic 900mls veg stock 1 tbsp olive oil 2 large onions, finely chopped 2 large red peppers, cored, deseeded and diced 2 tbspfresh chopped basil kernels cut from 1 sweetcorn cob 1/6th chipotle chilli chopped finely 1 tsp smoked paprika 1 clove garlic chopped 2x 410gms cans pinto beans 2-3 tbsps lemon juice salt and pepper 1 tbsp finely chopped flat leaf parsley to garnish)
Recipe
Put the cubes of pumpkin into a saucepan with the garlic and vegetable stock. Bring to the boil, cover and simmer for about 15 minutes, or until the pumpkin is tender. Then tip the contents of the pan into the food processor and blend to a thin puree. While the pumpkin is cooking, heat the olive oil in another large pan. Add the onion and caramelise slowly, add red pepper and garlic and paprika. Cover the pan and fry over a gentle heat for 15 minutes, or until the vegetables are tender and slightly caramelized. Add the pumpkin puree to the vegetables in the pan, along with the sweetcorn kernels and pinto beans and their liquid. Stir over a gentle heat for 45 mins until tender then add the lemon juice and salt and pepper to taste. Ladle into warmed bowls, sprinkle with fresh parsley and basil and serve with some fresh hot brown rice.
