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Any inspiring squash recipes?(16 Posts)
I was a little overenthusiastic at the farmers' market
I have one acorn squash, one onion squash and one with a pale blue/green skin that I haven't been able to identify. It could be a blue Hokkaido.
I also had some gem squashes which I baked this evening filled with cream and cheese. But I'm not entirely sure what to do with the other three. I'm looking to use them in three separate meals. We are vegetarian but I'm happy to tweak recipes as needed.
So does anyone have any favourite squash recipes? I normally just roast it with other vegetables, but I'd like to be a bit more adventurous
I use it instead of potato in the mash topping of shepherds pie
And as an alternative to meat in curry.
Sorry I fell asleep shortly after posting
Thank you MyOtherProfile I've never had much luck with homemade curry, but I could definitely do the pie topping
myrtle that's the silliest thing. I'm not that keen on squash either! I love how autumnal they look. And actually the gem squashes with cream were delicious. I think I've mostly been put off by the overuse of butternut squash, especially as a vegetarian option. I've found a nice sounding recipe by Anna Jones, butternut and cannellini gratin so I think I'll use one of the bigger squashes for that thank you for the recommendations
I've got a nice choirzo, chickpea and squash stew.
Cut 1/2 squash up into cubes. Chuck in the oven with oil, salt and something like a Lebanese spice mix / ras al hanout / zaattar / or similar. Roast for 40 mins-ish.
Meanwhile, dice up 60g of choirizo. Fry.
Dice and onion and add to the chorizo. Sweat on a low/med heat for good 5 mins+.
Chop a green or yellow pepper. Add and fry for a min.
Add a small glass of sherry. (totally optional). Bubble off a little it.
Add a teaspoon of cumin, coriander and paprika.
Chuck in a tin of toms and a tin of chickpeas.
Gently simmer with the lid on for 15ish mins.
Take the squash out of the oven and tip into the stew mix including all the oil and spices in the pan.
Serve with cous cous (or cauli rice) and fresh coriander.
Also got another good butternut squash one - amazing pasta sauce.
cut 1/2 squash into 1cm cubes. Roast in the oven with plenty of oil, salt and dried thyme. Also add in 4 cloves of garlic, still in the skin.
Cook gnocchi or pasta.
Tip all the roasted butternut squash into a food processor or blender (making sure you get all the oil and herbs). Squeeze out the roasted garlic into the blender too (careful of fingers, hot!). Blitz the butternut squash and garlic with a bit of the pasta/gnocchi cooking water. Add the water bit by bit to avoid getting it too watery. Its is meant ot be rustic and fibrous.
Mix the butternut squash through the pasta/gnocchi and serve with loads of Parmesan and a rocket salad with balsamic reduction.
Shit sorry - missed you are veggie. Replace the chorizo in my first recipe with a teaspoon of smoked paprika and some chili oil to give a it more depth when frying the onions.
Also replace Parmesan with grand padana.
Also this is THE best squash recipe I think with a few tweaks:
Add 2 red peppers. Totally needs this for colour and its an extra veg.
Don't fuck about with half a can of coconut milk and stock - use a whole can of coconut milk.
Don't be shy on the paste - I usually use a whole little jar.
We had a pale blue green flat squash from the farmers' market a few weeks ago. I cut the top off, hollowed out the seeds and stuffed it with (pre-cooked) mince, onions, red peppers and brown, red and wild rice with herbs and spices then baked it. It was absolutely delicious. Even DC who don't much like squash were asking for seconds.
And with the other squash DH made a pumpkin pie. We finally finished it yesterday. It was so good.
I also missed you are veggie. You could do the stuffed squash recipe and substitute the mince with brown lentils or quorn mince. The brown and red rice give it a lovely texture.
Ooh more ideas. Thank you so much all of those sound lovely. I'm beginning to think I should've bought more squashes...
I'm definitely going to stuff one for Sunday lunch. Probably the acorn one as it's so pretty. And it looks difficult to peel! I had been thinking about using risotto but the brown/red rice sounds more interesting.
Squash mac and cheese
Roast squash with rosemary and garlic, cut half into cubes and purée the rest, when making the sauce add the butternut squash purée in with the milk, then add the cubes in once pasta is added, it’s so good!
Completely failed to report back. I ended up in hospital for a week after making the squash and cannellini gratin but it was unrelated. I peeled the squash as the skin seemed a bit tough. My parents roasted the other two while I was in hospital as they were starting to go a bit mouldy. The gratin was very nice so thanks myrtle for the blog recommendation
ah you're welcome Leslie - glad you're home though!
I made pumpkin fritter with roasted pumpkin, Thai curry pasted, unsweetened coconut, egg and a bit of flour. Very nice
Pumpkin risotto. I'm making one now. Pumpkin, asparagus and roasted red pepper.
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