What can I make with these ingredients?

[Hugosmugo]

I really need to use up the following ingredients, it there something I can use them all in? Onion, butternut squash, mushrooms and a courgette. Anything?

Vegetable soup

Risotto
Squash
Pasta bake
Quiche
Veggie pie

Soup!

Butternut squash curry.

Vegetable curry/chilli?

Frittata
Stir fry
Vege lasagna

Risotto (assuming you have the right rice).

Lasagne
Roasted veg with couscous
Curry
Veg chilli

Risotto

Frittata if you have eggs.

Ratatouille (sort of) if you have passatta.

Veg curry.

Butternut squash soup, onion stuffed with mushroom or mushrooms stuffed with onion.

Courgette cake.

Thanks all! I think I will go with curry as I think I also have some brocollj!

Is that you DP? We have exactly those things in our fridge, plus some cherry tomatoes that aren't very nice so I'm going to chop the whole lot up and roast them and have with halloumi and that sauce that's made from roasted peppers blitzed with ground almonds that I can't remember the name of.

Would also work with meat or fish if you eat those or mix in some chick peas if not.

Soup would probably taste nice but might be an off putting colour with that mix.
Some sort of roasted vegetable bake might be better.

Pumpkin pappardelle pie, with thinly sliced courgette instead of pasta! It's a For an recipe and he suggests substituting butternut squash.

You could just bung the mushrooms in and do caramelized onions instead of salsa?

www.theguardian.com/food/2020/nov/07/yotam-ottolenghi-pumpkin-recipes
Prep 6 min
Cook 2½ hr
Serves 4

150g unsalted butter, softened
100g white miso paste
1 litre warm water
1 kabocha pumpkin, skin-on, deseeded and cut into roughly 6cm triangles (1.3kg net weight)
300ml whole milk
80g parmesan, cut into chunks
Salt and black pepper
350g dried pappardelle nests
60ml olive oil
2 tbsp double cream
2 tbsp parsley leaves, finely chopped

For the tomato salsa
4 very ripe tomatoes, finely chopped (350g net weight)
2 small garlic cloves, peeled and crushed
60ml olive oil
1 tbsp fresh oregano leaves, finely chopped

Heat the oven to its highest setting 240C (220C fan)/475F/gas 9. In a large, high-sided baking tray, whisk 100g of the butter with the miso and water, then lay in the pumpkin pieces and cover with foil. Bake for 35 minutes, remove the foil, then bake for another 30 minutes, until the pumpkin is completely soft, and remove.

Turn down the oven to 200C (180C fan)/390F/gas 6. When the pumpkin is cool enough to handle, remove the skin and put all the flesh and the reduced miso butter liquid from the tray in a blender with the milk, parmesan, half a teaspoon of salt, plenty of pepper and the remaining 50g butter, and blitz on high speed until completely smooth.

Grease and line a 23cm spring-form cake tin, then arrange the pappardelle nests inside it. Pour the pumpkin sauce over the top, and tap the tin on a work surface to level out the surface and ensure the pasta is completely covered in the sauce (you shouldn’t have any dry areas of pasta visible). Cover the tin with foil and bake for 45 minutes. Remove the foil, drizzle three tablespoons of oil over the top and bake for 20 minutes more, rotating the tin once halfway, until the pasta is crisp on top and cooked all the way through. Leave to cool for 20 minutes before releasing the pie from its tin.

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While the pie is baking, mix all the ingredients for the tomato salsa with a quarter-teaspoon of salt.

Drizzle the cream and remaining tablespoon of oil over the top of the pasta pie, sprinkle over the parsley and serve with the tomato salsa alongside.

*Yotam recipe. I'm planning to make it at some stage but without the white miso paste because don't want a jar of it hanging around in my fridge for the next 5 years.

I would cut them and fry them. Then would cook a tin of black beans (water and all) and mash down the beans and cook till most of the liquid has gone. Take four tortillas, spread beans on them and then vegetable mixture. Serve with guacamole, salsa and sour cream dip.
Alternatively fry the vegetables and serve on a baked potato (sweet potato is good) with the dips. Salsa is easy to make with chopped tomatoes and I sometimes make a ‘sour cream’ dip with a mix of mayo and plain yogurt.
Once upon a time, cookery exams involved giving students a tray of ingredients and asking them to produce a meal. Maybe its an idea for the Bake Off?

Thanks all 😀 I would normally make a ratatouille but I've loads in tbe freezer already..
Curry it is I think!

Providing you have some bread - a highly individual sandwich (and possibly wind).

Once upon a time, cookery exams involved giving students a tray of ingredients and asking them to produce a meal. Maybe its an idea for the Bake Off?

That's called a mystery box on masterchef, including the US and Australian ones.

Cream stew. I actually make it quite often with exact ingredients + some chicken. One of my ds's favorite.