30 Oct 2012

Category: recipes

Butternut, Crown Prince, Kabotcha, Spaghetti... whichever you choose, squahes are seriously versatile.  A good idea is to roast one when you have the oven on - just cut in half and scoop out the seeds - cut into chunks or leave as a half.  It'll take about 30 minutes to roast, and will keep for a couple of days in the fridge.  If you're looking for suppertime inspiration, try:

Risotto Gently fry a little onion in a knob of butter, then add a cup of arborio rice.  Add about a litre of hot chicken stock a little at a time, stirring all the while.  When the rice starts to soften, add small cubes of squash and keep stirring and adding stock until the stock is absorbed and the rice is soft, but still has bite.  This will take about 20 minutes.  Try adding smoked garlic, bacon, cooked chicken, sweetcorn or peas, or indeed anything else you fancy.  Probably not authentically Italian, but tasty.

Soup Chop a big handful of tomatoes and an equal volume of roast squash and put into a pan with a cup of water.  Cook with the lid on until the tomatoes are soft.  Blitz in the blender and return to the pan.  Add a teaspoon of balsamic vinegar, a squeeze of tomato ketchup and a good pinch of salt and pepper.  Bring slowly back up to heat, adding either milk, water or stock until you get the right consistancy - as thick as you like.