Vegan/veggie butternut squash recipe?!
Vegan/veggie butternut squash recipe?
i have 2 large butternut squash - anyone have any recepie ideas? vegan/veg perferred but i could adapt a meat dish.
perhaps using some of the following;
red lentils
potatos
coconut milk
sugar snap peas
lime
thanks!
Answers:
Make a basic rissotto with stok and onions,stir in some pine nuts, and then add chunks of roasted butternut squash. Really tasty.
Butternut Squash and Spinach Soup with Chilli and Coriander
by Jenni Muir
Light, velvety yet satisfyingly substantial, this delightful soup combines bold flavours with an exotic flair that suits warm or cold weather
Servings: 4
Level of difficulty: Easy
Preparation Time: 5 minutes
Cooking Time: 45 minutes
Ingredients
2 tbsp Olive oil
1 red chilli, finely sliced
1 onion, sliced
1 garlic clove, chopped or crushed
1 Butternut squash, or kaboucha squash
15g fresh coriander
1 litre vegetable or chicken stock
4 tbsp dry sherry
4 tbsp red lentils
30-40g baby spinach leaves
Salt, and freshly ground black pepper
Method
1. Heat the olive oil in a large saucepan or small stockpot. Reserve a few slices of chilli to use as a garnish and add the rest of it to the oil. Add the onion and garlic and cook, stirring frequently, over a medium heat for 10 minutes.
2. Meanwhile, peel the squash. Cut it in half lengthways and scrape out the seeds and pith with a metal spoon. Cut the flesh into bite-sized chunks.
3. When the onion has been frying for 10 minutes, add the squash and stir well. Raise the heat under the pan to medium-high and cook, stirring occasionally, for 10 minutes, or until the squash pieces are starting to turn golden brown.
4. Meanwhile, pick the tender coriander stalks from the leaves and keep them separate. Pour the stock and sherry into the saucepan, then add the coriander stalks and lentils and bring to a boil. Simmer, stirring occasionally, for 15 minutes or until the squash is very tender. While the soup is simmering, cut the spinach into strips.
5. Remove the soup from the heat and allow it to cool briefly. Then purée the mixture using a hand-blender. Return the soup to the saucepan and heat through.
6. Stir in the spinach and two-thirds of the coriander leaves and stir through the hot soup just until they are wilted. Taste and add salt and pepper as necessary, and adjust the consistency if desired with a little water.
7. Pour the soup into serving bowls, garnish with the reserved coriander and chilli and sprinkle with a little more salt and pepper before taking it to the table.
Root hot pot with herby dumplings
Preparation Time: 15 minutes
Cooking Time: 1 hour
Serves: 4
Ingredients
Hot Pot:
300g carrots
400g parsnips
300g Jerusalem artichokes
1/2 a small swede
300g potatoes
1 onion
1/2 a head of green cabbage
1.5 litres vegetable stock
2 tsp clear honey
1 tsp coriander seeds
1 tsp cumin seeds
1 clove garlic
3 tbsp olive oil
Dumplings:
3 shallots
20g vegetable suet
200g self-raising flour
2 tbsp chopped fresh herbs (parsley, sage, thyme)
3 tbsp freshly grated parmesan
pinch of nutmeg
butter for frying
Instructions
1. Peel and chop the carrots, parsnips, potatoes, swede and artichokes into chunks finely chop the onion and garlic. Roughly slice the cabbage. Fry the coriander and cumin seeds, garlic and onion in the oil until soft. Add 1 litre of the stock, the honey and the root vegetables and simmer until tender.
2. For the dumplings, fry the shallots in butter until soft. Mix the suet, flour seasoning, herbs, Parmesan and nutmeg and season. Add the shallots then add enough water to make dough. Shape into small dumplings and poach in the remaining stock for about 10 minutes.
3. Stir the cabbage into the hotpot and simmer for 3 minutes.
Serve with the dumplings.
This site has some good recipes,
You could just toss the cut pieces of squash skin on pulp removed in a plastic bag with a little oil and seasoned with 1 part thai seasoning (a vegan one for you, the 1 I use contains chicken extract ) to 2 parts morrocan seasoning (again you will have to look for a suitable one ) These then placed on a roasting dish in the oven til roasted really delicious. Alternatively you could combine the cooked lentils with steamed squash with a commercially bought curry paste or bottled pre mix then adding the coconut milk and finally the snap peas in the last 3 min. My choice here would be Patak's or Sharwoods (these brands are usually vegan but check the label) korma or balti or tandoori flavour would probably work in best and the coconut milk should cut through some of the heat.