Wednesday. Middle of the week. You've broken the back of it by the time the evening comes but the weekend still seems a little out of reach. Wednesdays for me in the shop are not my favourite. It's report day for the Post Office where stock taking is done and endless bits of paper are generated to file for the next six years. By the time I get home, I'm ready for a glass of wine and an easy supper.
Tonight I plump for roasted, spicy butternut squash on a bed of bits left over in the fridge. Doesn't sound the most appertising but it is! My left overs include rainbow chard from Oaktracks, cherry tomatoes from Lopcombe Corner, a bit of beef mince, cauliflower, celery, a tin of beans, all fried up with a good bunch of fresh herbs from the garden a some well flavoured stock. The butternut is roasted with a spicy topping and makes for a real winter warmer when the weather is cold.
Spicy Butternut
Serves 2 - 4
Ingredients
1 butternut squash
2 tspns coriander seeds
2 tspns dried oregano
1/2 tspn fennel seeds
1/2 tspn of dried chilli flakes (more if you feel so inclined)
1 tspn salt
1 tspn freshly grounded black pepper
1 clove garlic
1 tblspn olive oil
1. Pre heat oven to 200C/Gas 6. Cut the butternut carefully into segments, taking out the seeds. You should end up with 6 - 8 lengths. Place in a baking tray skin side down.
2. Put all the dried herbs and spices into a pestle and mortar and pound them with the salt and pepper. If you're lazy like me, and have nutri bullet, stick them in there and give them a 10 second blitz. (It's the only thing I use my nutri bullet for these days..... best intentions and all that!). Add the garlic and blitz again (or pound with pestle and mortar).
3. Scrape out contents and add olive oil to create a good amount of paste.
4. With a pastry brush, brush the mixture all over the segments of butternut so they are well coated.
5. Roast in the oven for about 30 mins.
Tonight I plump for roasted, spicy butternut squash on a bed of bits left over in the fridge. Doesn't sound the most appertising but it is! My left overs include rainbow chard from Oaktracks, cherry tomatoes from Lopcombe Corner, a bit of beef mince, cauliflower, celery, a tin of beans, all fried up with a good bunch of fresh herbs from the garden a some well flavoured stock. The butternut is roasted with a spicy topping and makes for a real winter warmer when the weather is cold.
Spicy Butternut
Serves 2 - 4
Ingredients
1 butternut squash
2 tspns coriander seeds
2 tspns dried oregano
1/2 tspn fennel seeds
1/2 tspn of dried chilli flakes (more if you feel so inclined)
1 tspn salt
1 tspn freshly grounded black pepper
1 clove garlic
1 tblspn olive oil
1. Pre heat oven to 200C/Gas 6. Cut the butternut carefully into segments, taking out the seeds. You should end up with 6 - 8 lengths. Place in a baking tray skin side down.
2. Put all the dried herbs and spices into a pestle and mortar and pound them with the salt and pepper. If you're lazy like me, and have nutri bullet, stick them in there and give them a 10 second blitz. (It's the only thing I use my nutri bullet for these days..... best intentions and all that!). Add the garlic and blitz again (or pound with pestle and mortar).
3. Scrape out contents and add olive oil to create a good amount of paste.
4. With a pastry brush, brush the mixture all over the segments of butternut so they are well coated.
5. Roast in the oven for about 30 mins.
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