Roasted butternut Squash
2 small butternut squash
3 tbsp olive oil
1 tsp thyme, chopped
1-2 courgettes, cut into little chunks
1-2 red peppers, cut into little chunks
2 small or 1 large red onion chopped
200 g cherry tomatoes
50 g pine nuts
100 g goats cheese
1 tbsp bread crumbs
1 tbsp parmesan
1 tbsp parsely (dry or fresh)
1) Heat the oven to 200C/fan 180/gas 6. Cut the squash in half and scoop out the seeds, then cut a criss cross pattern across the flesh of the squash to help it marinate while cooking. Mix together garlic, 2 tbsp olive oil,chilli, thyme and rub this onto the flesh. Bake this for about 30-40 minutes until the flesh is tender and soft.
2) Put the courgette, pepper and onion in a roasting tin and drizzle with olive oil. Season and roast for about 20-25 mins until they start to brown. Then add the cherry tomatoes and pine nuts and cook for another 5-10 mins (making sure not to burn the nuts)
3) Mix the breadcrumb and parmesan cheese with the parsely. Arrange the roasted veg on top of the squash, then add the goat's cheese, then the breadcrumb mix. Put in the oven for a further 5-10 mins until golden and crisp.
the end product (sorry the photo is dark):
I made the following recipe for an American Thanksgiving dinner party, as well as a Christmas dinner party we hosted. It's truly yum and such a warming treat on a cold night! Also, if you haven't already guessed, butternut squash is one of my all-time favourite veg's!
Maple Butternut Squash and Sweet Tater Casserole
1 butternut squash
2-3 sweet potatoes
2 tbsp maple syrup (At least!!! I put in much much more then this, maybe 4-5???)
2 tbsp butter
dash of salt
1/2-1 cup of pecans chopped
1-2 tbsp brown sugar
1) Peel and chop the squash and taters into small cubes and steam them until soft.
2) Then mash the squash-tater mix and add the butter, syrup, and salt. Put this into a casserole dish. Mix together the pecans and sugar and sprinkle on top of the mash.
3) Roast this in the oven for about 25 minutes at about 350C/180 fan/ gas 6.
The finished product:
Hmmm a little spice never hurt anyone!
Mumbai potato wraps with minted yogurt relish
2 tsp sunflower oil
1 onion, sliced
2 tbsp medium curry powder
400 g chopped tomatoes
750 g potatoes, chopped into small cubes
2 tbsp spiced mango chutney, plus extra to serve
100 g low-fat natural yogurt
1 tsp mint sauce from a jar (or fresh chopped mint if you aren't a fan of the stuff)
8 plain chapatis
1) Heat the sunflower oil in a large pan and fry the onion for 6-8 minutes until golden and soft. Stir in 1.5 tbsp curry powder, then add the tomatoes and seasoning. Simmer uncovered for about 15 mins.
2) In the meantime, add the potatoes and the rest of the curry powder to a pot of boiling water and cook until tender. Drain, reserving about 100 ml of the liquid. Add the taters and liquid to the sauce mixture that's been cooking, as well as the mango chutney.
3) While that's cooking away, mix together the mint sauce and yogurt and warm up the chapatis.
4) Spoon the tater mix onto the chapatis and top with the minty yogurt. Add some extra chutney on top for extra sweetness.
The finished product: