From Jamie Oliver’s The Naked Chef. Good to add to a risotto, in a bread, or just to have as a really tasty vegetable.
Serves 6
Preparation: 10 minutes
Cooking: 30 minutes
Ingredients
1 medium/large butternut or other squash
2 tsp coriander seeds
2 tsp dried oregano
½ tsp fennel seeds
2 small dried red chillies (or to taste)
1 tsp salt
1 tsp freshly ground black pepper
1 clove of garlic
1 tbsp olive oil
Method
Wash the squash, then cut in half. (If the skin on your squash seems very tough, it might be best to peel it.) With a large spoon, remove the seeds from the squash (try roasting these with a little touch of oil and some sea salt and have them with drinks – they’re really nice!). Cut the squash lengthways into quarters and then cut the quarters in half – you should have approximately 2.5cm thick, boat shaped wedges of squash. Put them in a bowl.
Put all the dried herbs and spices in a pestle and mortar and pound them up with the salt and pepper to make a fine powder. Once you’ve done this, add the garlic clove and pound it into the spices. Scrape out the contents into the bowl and add 1 tbsp olive oil. Toss the squash thoroughly in the herb and spice mixture, making sure that all the pieces are well coated.
Place the squash pieces in a line, skin side down, on a baking tray. Roast them in the oven at 200C/gas 6 for about 30 minutes, or until tender. The spicy flavour will cook into the squash and the squash will crisp slightly, the skin becoming caramelised and chewy.
This week’s seasonal recipe comes from 14-year-old Jenny Simmons, our Duke of Edinburgh’s award volunteer. She often cooks it for her family. It can be found in Joy May’s Vegetarian nosh 4 students.
Preparation time: 15 minutes
Cooking time: about 25 minutes
Ingredients
1 tablespoon oil
1 onion, chopped
1 butternut squash – diced
4 large potatoes – diced
2 eating apples, cored and chopped into chunks
1 dessertspoon curry paste
2 mugs water
1 vegetable stock cube
2 tbsp raisins
Naan bread, rice and yogurt to serve
Method
1. Fry onion, squash and potatoes in the oil for 5 mins until they begin to brown.
2. Add the apple, water, stock cube, raisins and curry paste. Bring to the boil. Turn down the heat, put the lid on the pan and simmer for 15 – 20 mins until veg are cooked.
Notes
Jenny says:
“This is double the quantities in the cookbook. We like to give it a bit of a mush at the end till we get the texture we like.”
Amounts may have to be adjusted depending on the size of the squash or pumpkin!
Click here to see all the recipes that Camel CSA members have recommended so far.
