butternut squash
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moose
like some cat from Japan
Risotto
1 tablespoon olive oil
175 g Arborio rice
6 spring onions, trimmed and chopped
1 clove garlic, crushed
1/4 tsp cumin
350 g butternut squash, (1 small butternut), peeled, deseeded and cubed
100 g mushrooms, sliced
100 ml dry white wine
850 ml vegetable stock
2 tablespoon parmesan cheese, finely grated
basil leaves, torn
2 pinch salt, and freshly ground black pepper
2 heaped tbsp cooked frozen peas, thawed
In a large saute pan or saucepan, heat the olive oil and add the rice. Cook over a low heat for about 2-3 minutes, stirring all the time until the rice looks translucent, but not brown. Add the spring onions, garlic, cumin, butternut squash amd mushrooms. Cook gently for a further 4-5 minutes, stirring frequently. Pour in the white wine and let it bubble up for a few moments. Add a couple of ladelfuls of hot stock. Stir well, then cook over a medium heat for 20-25 minutes, gradually adding the remaining stock a ladelful at a time, until the rice is tender. Add the grated Parmesan, the peas and the torn basil leaves, stirring them through gently. Check the seasoning, adding salt and pepper if needed, then serve, garnished with more basil leaves.
Or for something more simple, chop the squash in half, brush the inside with oil and roast in the oven till soft. Stuff with something nice, as you would a pepper, and top with goats cheese. Put back in the over till the cheese is brown.
1 tablespoon olive oil
175 g Arborio rice
6 spring onions, trimmed and chopped
1 clove garlic, crushed
1/4 tsp cumin
350 g butternut squash, (1 small butternut), peeled, deseeded and cubed
100 g mushrooms, sliced
100 ml dry white wine
850 ml vegetable stock
2 tablespoon parmesan cheese, finely grated
basil leaves, torn
2 pinch salt, and freshly ground black pepper
2 heaped tbsp cooked frozen peas, thawed
In a large saute pan or saucepan, heat the olive oil and add the rice. Cook over a low heat for about 2-3 minutes, stirring all the time until the rice looks translucent, but not brown. Add the spring onions, garlic, cumin, butternut squash amd mushrooms. Cook gently for a further 4-5 minutes, stirring frequently. Pour in the white wine and let it bubble up for a few moments. Add a couple of ladelfuls of hot stock. Stir well, then cook over a medium heat for 20-25 minutes, gradually adding the remaining stock a ladelful at a time, until the rice is tender. Add the grated Parmesan, the peas and the torn basil leaves, stirring them through gently. Check the seasoning, adding salt and pepper if needed, then serve, garnished with more basil leaves.
Or for something more simple, chop the squash in half, brush the inside with oil and roast in the oven till soft. Stuff with something nice, as you would a pepper, and top with goats cheese. Put back in the over till the cheese is brown.
Microwave it whole or in half for about 5 mins, peel and eat.
I love squash,in fact have had it for my tea tonight and it was yummy.I cut it up into inch-ish bits.I never peel them as I like the chewy skin of the vegetable when its roasted.I roasted it in some lemon oil(olive oil with lemon oil in it from italian deli) and some rosemary.
It was yummy! and very bloomin easy.
It was yummy! and very bloomin easy.
Cut the squash in half and scrape out the seeds and strigny bits. Line the inside with olive oil, and mashed garlic. Put the two halves together again and stick lots of cloves through the outside skin.
Wrap the whole lot up in foil and bake for an hour (Don't forget to take the cloves out
)
Wrap the whole lot up in foil and bake for an hour (Don't forget to take the cloves out
)the big bad pig
Fuck to the power of ****
Keep it for a very long time until your desperate for food and have nothing else in the house and then improvise something fantastic.
Provided it's not badly damaged it will keep for months.
Provided it's not badly damaged it will keep for months.
Heh-heh
Hopefully we'll be able to apply that epithet when the twat is thrown out of the Whitehouse in November
RubyToogood
RubyTwobikes
I make this all the time, it's my main "can't be arsed to cook" recipe. Chop squash into cubes. Start it off in a non-stick saucepan with a little olive oil or butter and pepper, then add about a centimetre of water and some salt, put the lid on and put on low heat until cooked and the water is driven off (take the lid off to let the water evaporate if you need to). Stir into cooked pasta with some sun-dried tomato paste and/or quark soft cheese.
sorry for bumping a VERY old thread, but i'm a passionate squatnutter bush convert after a fucking fantastic thai squash curry yesterday..
so i want more recipes
so i want more recipes
easy g said:well I want the recipe for that thai curry so nerrrr
i'll get it from my friend.. seemed to pretty much just involve coconut, garlic, shallots (which i skipped), cherry tomatos, coriander and curry spices alongside the squash
bloody marvellous though
Dirty Martini
gets what he cant want
chooch said:
Though to avoid a 'scene' in the kitchen, make sure you get as much of the moisture out of the squash and potatoes as possible ...
lang rabbie
Je ne regrette les gazebos
Makes great soup - did some tonight with small italian soup pasta added for the last 10 or so minutes of cooking, but macaroni would probably taste just as good. Also, after braising the squash for a couple of minutes(stop me if this sounds a tad pretentious) threw in a glass of dry Vermouth. [Not enough dry Martini drinkers in Rabbie Towers obviously, if there's a bottle of the stuff hanging around] but dry white wine would do at a pinch
Think this may have started life as a Nigella Lawson recipe.
Think this may have started life as a Nigella Lawson recipe.
I have one on my windowsill which I bought in the spring of 2002 - will it still be okay?the big bad pig said:
Mrs Magpie
On a bit of break...
As long as it still has an undamaged skin it should be OK. Pumpkins and Squash have the best keeping qualities of any veg I can think of.....
Mrs Magpie
On a bit of break...
mmmm just reread your post...just seen 2002 rather than this spring......well, unless you've grown too fond of it as an ornament, give it a go...we shall wait with bated breath for the verdict....btw, here's the recipe I always use for butternut soup.....it's the only home-made soup the kids clamour for in the way they'd clamour for junk food....peel and de-seed the squash, cut into chunks, just barely cover with water and throw in one good quality veg stock cube and a couple of good hot chillies. When the squash is cooked, liquidise. I did once throw in soured cream which is nice but the thing to get really right is enough chilli to temper the natural sweetness of the squash.
