Halve the butternutsquash, scoop out the seeds and score the flesh with a sharp knife. juice half lemon Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
wordpress Every fall I pick up a couple butternutsquashes from the store, simply roast one as a side dish, and then can’t figure out what to do with the other
Ladle the soup into large bowls and swirl with the remaining coconut milk (if you're going posh). Chuck the cubed squash into the pan and stir to coat in the spices
Wanting to take full advantage of all that lovely seasonal veg I dug out an old recipe I have for Vegetarian ButternutSquash Tomato Pasta Bake and wanted to share it with you guys
Peel and dice the butternutsquash and place on a roasting dish with the garlic cloves. The most beautiful soups are made quickly and with minimal ingredients
If you're particularly lazy, line the roasting tin with foil so there's minimal washing up too. Peeling butternutsquash has got to be one of the most soul destroying and manicure shredding tasks known to man, so I have a clever little cheat's trick - a very sharp knife or a cleaver to split the squash in two
If you find yourself with few left over chunks of roasted squash, chuck them together with some cooked quinoa, pine nuts, crumbled feta, fresh parsley and lemon zest for a tasty winter salad
I popped this into freezer bags, in a Tupperware tub and took the photo with my iPad. Continue to cook until the squash and potatoes are cooked so a softness you prefer
Besides the fact that everyone always talks about butternutsquash this time of year, I finally got around to trying it because I saw a few people cooking with it and talking about the pre-cut kind you can buy at Trader Joe’s (and probably other stores as well)
And I'm OK with that knowledge. What I love about a butternutsquash is that it lasts for ages. The spice from the chilli flakes really counteracts the very sweet squash (just leave out of the recipe and sprinkle on top if making for kids) and the lentils give it an earthiness and make it satisfying too
Lightly coat the inside of a large skillet with non-stick spray and add in the squash, onion and garlic to cook over medium to medium-high heat until the veggies are tender
• Add the tender butternut to the pan, with the veg stock & enough water to just cover. • Serve with a dollop of creme fraiche, a pinch of chilli flakes, thyme and the chickpeas
With sweet butternutsquash and spicy chilli. I’m collaborating with Urban Outfitters again and have used their adorable Soup Mugs to create this warming winter soup
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