Waste not, want not...butternut squash
There has been a lot of interest lately in food waste, a subject rather close to my heart (this blog's initial name was 'Life on Thrift Street'). Hugh Fearnely-Whittingstall's recent series focussed on the issue and although I wasn't able to catch all of the programmes, the one featuring parsnips being thrown away purely because of their looks really struck home, it is a serious topic we should all think about. Coming from a family with a big tradition of growing our own, I've been brought up with plenty of ways of coping with gluts (there is something about having spent all that effort growing it thats makes you want to eat all of it too) and having to think creatively is part of the fun. I've spoken here before about produce from my father's allotment and on a recent visit he brought a gift of a large butternut squash. We were lucky to get this, as squash keep so well he less keen on giving them away but this particular specimen was missing it's stalk which affects the keeping qualities so needed consuming relatively quickly, not a problem in this house.
Whilst using the oven to reheat a frozen pasta bake (made from ingredients cleared from the fridge before a week away) I spread the chopped squash over several baking trays, drizzled each with some olive oil, sea salt and a little dried chilli and roasted for about 20-30 minutes until just tender. After cooling I packed it away in the fridge to form the basis of several meals over the forthcoming week (before you ask, I alternated a pasta dish between soup and risotto so that 'squash lethargy' did not set in).
Butternut squash soup
1-2 tbsp olive oil
1 onion, chopped
2-3 cloves garlic, chopped
thumb sized piece of ginger, grated
1/3 of the roasted squash (about 400g)
pinch of dried chilli
1 tsp turmeric
1 tsp ground cumin
juice of 1lime
1 vegetable stock cube, made with a 750ml hot water
salt and pepper to taste
fresh coriander to serve
Warm the oil and cook the onion until soft, then add the garlic and ginger and cook for another minute or two. Add the spices and stir well into the onion mixture. Add the roasted squash and stock and bring to a simmer. Cook for about 5-10 minutes (it's very quick as the squash is already cooked). Blend in the pan with a stick blender and add the lime juice, then taste and add salt as necessary. Serve with crusty bread and a handful of fresh coriander. There will be plenty left over for lunch in a thermos the next day.
Butternut squash risotto
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
100ml dry vermouth
150g risotto rice
1/3 of the roasted squash
100g Parmesan cheese, finely grated
25g unsalted butter
salt and pepper to taste
handful of fresh parsley
Warm the oil and cook the onion until soft, add the garlic and cook for another minute or two (but don't allow to brown). Add the rice and stir well so it's covered in oil, then add the vermouth and cook until the liquid has been absorbed by the rice. Add the hot stock in stages stirring continuously until each addition has been soaked up by the rice. Add the squash about five minutes before the end, 'mushing' it down a little. Turn off the heat, add the butter and half of the cheese and stir until both have melted. Stir in the chopped parsley, season to taste and serve up with a sprinkling of the remaining cheese. This is particularly nice on a cold wintry evening, you'll be asleep in seconds.
Butternut squash, beetroot & feta salad
1 pack of vacuum packed cooked beetroot (not pickled), sliced
1 bag of rocket
remaining roasted squash
140g feta, crumbled
handful of pumpkin seeds
drizzle of olive oil and vinegar before serving
Mix together all the ingredients in a large bowl and pack into two lunch boxes. Add a drizzle of oil and vinegar before eating. Easy peasy.
Whilst using the oven to reheat a frozen pasta bake (made from ingredients cleared from the fridge before a week away) I spread the chopped squash over several baking trays, drizzled each with some olive oil, sea salt and a little dried chilli and roasted for about 20-30 minutes until just tender. After cooling I packed it away in the fridge to form the basis of several meals over the forthcoming week (before you ask, I alternated a pasta dish between soup and risotto so that 'squash lethargy' did not set in).
Butternut squash soup
1-2 tbsp olive oil
1 onion, chopped
2-3 cloves garlic, chopped
thumb sized piece of ginger, grated
1/3 of the roasted squash (about 400g)
pinch of dried chilli
1 tsp turmeric
1 tsp ground cumin
juice of 1lime
1 vegetable stock cube, made with a 750ml hot water
salt and pepper to taste
fresh coriander to serve
Warm the oil and cook the onion until soft, then add the garlic and ginger and cook for another minute or two. Add the spices and stir well into the onion mixture. Add the roasted squash and stock and bring to a simmer. Cook for about 5-10 minutes (it's very quick as the squash is already cooked). Blend in the pan with a stick blender and add the lime juice, then taste and add salt as necessary. Serve with crusty bread and a handful of fresh coriander. There will be plenty left over for lunch in a thermos the next day.
Butternut squash risotto
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
100ml dry vermouth
150g risotto rice
1/3 of the roasted squash
100g Parmesan cheese, finely grated
25g unsalted butter
salt and pepper to taste
handful of fresh parsley
Warm the oil and cook the onion until soft, add the garlic and cook for another minute or two (but don't allow to brown). Add the rice and stir well so it's covered in oil, then add the vermouth and cook until the liquid has been absorbed by the rice. Add the hot stock in stages stirring continuously until each addition has been soaked up by the rice. Add the squash about five minutes before the end, 'mushing' it down a little. Turn off the heat, add the butter and half of the cheese and stir until both have melted. Stir in the chopped parsley, season to taste and serve up with a sprinkling of the remaining cheese. This is particularly nice on a cold wintry evening, you'll be asleep in seconds.
Butternut squash, beetroot & feta salad
1 pack of vacuum packed cooked beetroot (not pickled), sliced
1 bag of rocket
remaining roasted squash
140g feta, crumbled
handful of pumpkin seeds
drizzle of olive oil and vinegar before serving
Mix together all the ingredients in a large bowl and pack into two lunch boxes. Add a drizzle of oil and vinegar before eating. Easy peasy.
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