Cooking

Two Wonderful Recipes For Butternut Squash

Before I moved back to Nottingham, Mum gave me a butternut squash grown at her allotment. I had no idea what to do with it so I cut it in half and put it in the oven! I figured I should top it with something, so I made a vegetarian spaghetti Bolognese type topper for one half. Then made soup out of the other!

I thought I should share these recipes with you because they were so delicious!

First put the squash in the oven at 200 degrees for about an hour or so – until its soft. I scored mine diagonally and put salt, pepper, oregano and oil on top to season it.

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For the topped squash recipe:

Ingredients:

1/2 a Butternut Squash

Oil, Salt, Pepper

1 Onion (Chopped)

1 Clove of Garlic (Chopped)

2 Medium Carrots (Chopped)

500g of Passata

1 veggie stock cube

Half a bag of Quorn

Sprinkle of basil and oregano

Grated Cheese (optional)

Recipe:

While the squash is cooking I made the topping:

  1. Soften onions, garlic and carrots in oil in a pan. Once these are soft, add Quorn mince to cook.
  2. Once its all cooked through, add the passata and stir.
  3. Add the stock cube and stir to incorporate.
  4. Stir in the basil and oregano and allow to simmer for 5 minutes.
  5. Once the squash is cooked through (a similar consistency to a baked potato) put as much mince on top as will fit.
  6. Grate cheese on top and put back in the oven for 5 minutes (optional)

Then enjoy! (The butternut squash will be boiling hot!)


For the Soup:

Ingredients:

1 Onion (Chopped)

1 Clove of Garlic (Chopped)

2 Medium Carrots (Chopped)

1/2 Butternut Squash

1 Veggie Stock Cube (melted in 500ml of hot water)

Salt, Pepper, Oil

Recipe:

Squash needs to be cooked in the oven first for the soup.

  1. Soften onions, garlic and carrots in a pan with a little oil.
  2. Once all ingredients in the pan are soft, make up some veggie stock with a stock cube and about 500ml of boiling water.
  3. Scoop out the flesh of the butternut squash and put into the pan (with the carrots etc.) and stir.
  4. Pour the stock into the pan and simmer on a low heat for about 10 minutes.
  5. Blitz the mixture in any way you can – large blender, electric hand blender etc.
  6. Freeze or serve immediately!

This soup is also nice with some curry powder in (not too much though)!


 

I love both these recipes as they are so autumnal! Yummy and vegetarian lunch and dinner sorted!

Thanks for having a read – check out my Instagram or follow my blog for updates!

Jess x

2 thoughts on “Two Wonderful Recipes For Butternut Squash”

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