Spicy Balsamic Butternut Squash

1501160938928A simple and delicious recipe for you all today. Butternut squash is a massively under-used veggie, considering its something so delicious. It feels like it’s somewhere between a sweet potato and a pumpkin flavour-wise.

This butternut squash recipe requires minimal prep, and you can then just leave it to look after itself in the oven. Even though butternut squash may seem a bit autumnal, its great added to big salads in summer- which is why I’m giving it to you now. You can also use this root veg as a side in any meal where you would usually use sweet potato, and so make it all year long. I personally love it with omelettes and greens, or veggie burgers and a side salad topped with feta…

Ingredients (serves 3-4)

  • 1 medium butternut squash, end removed, seeds scooped out, and flesh cut into small chunks
  • Balsamic vinegar (NOT “balsamic dressing”), approx. 2tbsp
  • Chilli flakes, to taste (I went with about 2tsp)
  • Salt, to taste
  • Black pepper, to taste
  • Italian herbs 1tsp
  • 2 garlic cloves, VERY finely sliced

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10 Ways With…Butternut Squash

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You can check out this seasonal squash salad in the ‘Food’ section of the blog!

Make some squash chips

You can do it with sweet potato, and so you can do it with this. Simply chop into chips or wedges, and bake on 200*c for 50 minutes. Smoked paprika, chilli, and salt will liven them up!

Roast with maple syrup and cinnamon

Because this combination goes really well with roasted chicken, or fish. Chop into chunks, toss with 1-2tbsp maple syrup, and a good pinch of cinnamon, and a little salt. Roast as above…

Add to a salad

Winter salads are amazing, mainly due to root veg giving you the option of adding some roasted flavour elements, or even having a hot salad. You can check out my October Seasonal Salad (featuring butternut squash) right here.

Blend into a soup

Chop one squash and roast until tender, along with a couple of large apples chopped into chunks. Blend with veg stock and some fresh ginger (carefully), and add in whichever spices you desire! Curry powder, garum masarla, black pepper, and a little salt will work well.

Stuff with cous cous and veggies

Cut the squash down the centre and scoop out the seeds. Roast on 200*c for around one hour, covered for the first 30 minutes. Prepare some cous cous, and stir in chopped pepper, some spinach, and pomegranate seeds. Pile into the squash, top with feta, and return to the oven for 5 minutes, lowering the heat to 150*c. Serve between two.

Mash with garlic, herbs, and some mustard

Roast in large chunks, having removed the skin, until super tender, and then mash with 2 roasted garlic cloves, herbs of choice, and mustard.

Add to a tagine

Roast your squash, and chuck some chunks into your favourite tagine recipe!

Put it in a lasagne

If you’re a veggie or vegan, and have a lasagne recipe you love, then playing around with adding a root veg could change it up a bit.

Throw it into a vegetable curry

When you’d usually add some potato or other root veg to a veggie curry along with some lentil, try adding in some butternut squash.

Get in-spiralized

Spiralize the butternut squash by cutting the whole thing into about 8 wedges, and putting through a spiraliser. Then, place into an oven preheated to 200*c for about 10 minutes, until soft, or stir fry.

October’s Salad: Feta, Beetroot, Fig, Butternut Squash & Pearl Barley

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I’m feeling pretty smug as this post goes live, because for once I’ve managed to get a seasonal salad recipe up on the first of the month. Perhaps its because this time of year is my all-time favourite, and so I’m more inclined to make the salads earlier than half way into the month- or maybe it’s because I know my uni workload is going to rapidly swell in the next few days, so my time will be limited.

Autumn produce means squash, and figs, and apple, beetroot, brambles, cabbage, sprouts, leeks, parsnips, plums- and, of course, pumpkins. Now, I already have quite a few pumpkin recipes up here, and I plan on adding some more. Which means that today I passed over my beloved pumpkin, and gave the spotlight to the butternut squash, figs, and beets. I promise that this is just as delicious (perhaps more so) than any pumpkin recipe. But if you feel you’re missing out- there are links to all my pumpkin recipes so far at the bottom of the page!

Butternut squash roasts beautifully, it’s cheap, and although it’s sweet it takes on flavour really well. Figs are earthy, juicy, and colourful- and we all know how much I love beetroot. The pearl barley is a cheap store-cupboard staple, and the feta can be bought all year around. If you’re vegan, allergic to cheese, or simply don’t like it, then feel free to omit this ingredient, and sub in whatever you feel would work for you…

Ingredients (serves 2- or you can eat it again the next day!)

  • 1 medium butternut squash, seeds removed, chopped into small chunks and the skin left on
  • 80g pearl barley (weight when dried)
  • 2 medium cooked beetroot, chopped into large chunks
  • 2 large figs, sliced into thick wedges
  • 1 large handful of spinach
  • 60g feta cheese (or “Greek-style” in most supermarkets)

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