This is a combination of three recipes, which was going to be either absolutely fabulous or a complete overload of flavours and ingredients. It turned out to the first option and so I am recording it for future reference.
800g butternut squash, peeled and cut into 2cm chunks
1 medium bunch of spring onions, trimmed and halved
a few splashes of olive oil
4 cloves of garlic with skin on
2 cm chunk of fresh ginger
2-3 bay leaves
1/2 tsp fennel seeds, lightly crushed
1 tsp coriander seeds, lightly crushed
1 tsp cumin seeds, lightly crushed
Soy balsamic dressing:
3 tbsp olive oil
2 tbsp balsamic vinegar
1/2 tbsp soy sauce, I used dark one
1 fresh red chilli seeded and finely chopped
1 garlic clove, finely chopped
1 tsp clear honey
Heath the over to 220C/fan 200C/gas 6. Place the squash, spring onions and garlic in a large roasting tin. Drizzle with 1 tbsp olive oil and sprinkle with seeds and season. Roast for 30 minutes, shaking the tray a couple of times to keep it from sticking.
Whilst roasting slice the chorizo and dry fry until crispy. Set aside.
Pop the garlic cloves from the skins, mash and stir into the dressing. Whisk together the dressing ingredients.
Put the rocket in a salad serving bowl and arrange the squash on top. Pour the dressing over, sprinkle with the crispy chorizo and serve.
I made this as a combination of two recipies for a creamy butternut squash soup. It came out truly amazing and I just have to make a note of what I did to recreate it exactly next time.
Preparation time: 20 minutes
Cooking time: 50 minutes
Total time: 70 minutes
500ml Chicken or Vegetable Stock
800g-1kg Butternut squash, seeded and peeled
4 tbsp Olive oil
4 small Thai chillies choppped
1 tsp Ground cumin
1 tsp Garam masala
6 Garlic cloves, peeled, whole
1 Onion, peeled and chopped
1 large piece of ginger (about 10cm) very finelly chopped
400ml Coconut milk (1 can of Waitrose half-fat)
1 Lime, juice (I used half a lemon)
Double cream, to serve
Fresh basil leaves
Fresh Thai chillies chopped
Preheat the oven to 200°C, gas mark 6. Cut the squash into 5cm chunks, drizzle with 2 tbsp olive oil and toss with the chillies and spices. Roast for 20 minutes than scatter over the garlic and roast for a further 20 minutes or until tender.
Meanwhile, heat the remaining olive oil in a large saucepan; add the onion and ginger, cover, and allow to soften. Saute for about 10 minutes. Add the roasted butternut squash, stock and coconut milk. Simmer for 10 minutes, add lime juice or lemon juice to taste and season. Liquidise with a handheld blender or a processor.
Serve with a drizzle of double cream, add fresh basil and chilli to garnish the soup.
This is from a magazine I picked up at the airport and a recipe by MasterChef 2005 winner Thomasina Miers. It is also a bit fussier than I would normally put up with – it was the squash-cumin combination that got my attention. I am told that the effort was worth it, hence blogging it here for reference and others’ enjoyment.
Preparation time: 15 minutes (that’s optimistic, it’s more like 30 minutes what with peeling the squash).
Cooking time: 40 minutes
1 small butternut squash de-seeded and cut into 5cm pieces
1 dried chilli, chopped
1 tsp ground cumin seeds
handful of oregano or marjoram
2 red onions, chopped
punnet of baby tomatoes
small bunch coriander, chopped
4 large chorizo cooking sausages, bias cut into long rounds
150g cooked borlotti or pinto beans (I didn’t have any of these so left out, hardly noticed!)
100g Pecorino cheese
Step 1: Preheat oven to 190C/375F/gas mark 5. Put squash, chilli, cumin and oregano in a roasting dish, coat lightly with oil, season. Roast for 15 mins and add onion. Roast for 10 mins then add tomatoes. Roast for a final 10 mins.
Step 2: Pound the coriander leaves to a paste with a pestle and mortar, then add a pinch of salt. Cover with olive oil.
Step 3: Over a medium heat, fry chorizo 2 to 3 mins. Drain.
Step 4: Mix the veg and beans with coriander oil, spinach and chorizo. Add shaved Pecorino and oil.