Butternut squash & cashew nut roast

Image courtesy of all recipes.co.uk

The nut roast is probably one of the more popular vegetarian dishes, comprising mainly a loaf type of arrangement of roasted vegetables, nuts, herbs and several other ingredients. This recipe makes no exception, although the utilisation of butternut squash and cashew nuts provides a wonderful sweet element to the dish, with the mellow aromatics of garlic and sage providing a hearty warm flavour.

You will need (makes a loaf):

1 onion finely chopped
2 cloves garlic choppid very finely
Olive oil to hand for saute work
2 large deseeded butternut squash, cut into 1cm cubes
225g raw cashew nuts (optionally half anf half pistachio nuts) roughly chopped
pinch nutmeg
6 leaves sage chopped finely
salt and pepper

The doing bit:

Preheat oven to 220 C and roast for about half an hour until it begins to caramelise. While this is cooking in a pan saute the onion until it begins to colour / soften, add the garlic and cook on a low - moderate heat until the garlic begins to soften. Set to one side.

Take the finished squash and all other ingredients and mix well. Add a generous pinch of salt and pepper, then press into a lined loaf tin. Bake for 60 minutes at roughly 200C, cover with foil for the fist 40 minutes then remove for the last 20.

Allow to cool a bit then cut into slices. Serve and devour.

Butternut squash & red pepper soup

With having half a butternut squash left over from this dish it seemed foolish to waste it, so I decided that I was going to make this wonderful soup that provides aromatic tones and sweetness - as well as a hearty small meal ideal for winter lunches or evening starters. We once had this on our xmas menu a while back, and never had any complaints or non empty bowls. I guess it went down well (he smiles).

You will need

1 red pepper (cut into 1cm pieces)
1/2 butternut squash (cut into same size as peppers)
250 ml milk
vegetable or chicken stock cube
pinch cinnamon
2 cloves
1 small red onion (top and root cut off and scored)
pinch nutmeg or mace
dash white wine
salt and pepper for seasoning.

Preparation

In a heavy bottomed pan on low heat, put in the pepper and the squash and the cinnamon. Add a little olive oil if youre worried about it sticking but i like to leave it out. Its up to you. Put the lid on the pan and keep it stirred every few minutes. we're aiming to get the most sweetness out of the squash and pepper so longer is better.

In a seperate pan add the milk, scored onion, nutmeg and cloves and bring to temperature on a low heat while the peppers and squash are fettling nicely.

When the squash has begun to soften (and turning to mush), keep stirring then add the white wine. Cook out for a few minutes, then add the milk infusion (strained) keep the onion though, and add it to the mix. Turn the heat up a little and allow our soup to come to a tempered simmer. add the stock cube (crumbled) and stir in, if the mix is a bit too tight feel free to add water - if it gets too thin it can always reduce and enhance flavour.

Bring to the boil, then reduce heat to a simmer. Stir occasionally, tasting each time. Season with salt and pepper where neccesary and blend.

Serve, and devour.

Butternut Squash & Red Pepper Soup

Image courtesy of fxcuisine.com

With having half a butternut squash left over it seemed foolish to waste it, so I decided that i was going to make this wonderful soup that provides aromatic tones and sweetness - as well as a hearty small meal ideal for winter lunches or evening starters.

You will need

1 red pepper (cut into 1cm pieces)
1/2 butternut squash (cut into same size as peppers)
250 ml milk
vegetable or chicken stock cube
pinch cinnamon
2 cloves
1 small red onion (top and root cut off and scored)
pinch nutmeg or mace
dash white wine
salt and pepper for seasoning.

Preparation

In a heavy bottomed pan on low heat, put in the pepper and the squash and the cinnamon. Add a little olive oil if youre worried about it sticking but i like to leave it out. Its up to you. Put the lid on the pan and keep it stirred every few minutes. we're aiming to get the most sweetness out of the squash and pepper so longer is better.

In a seperate pan add the milk, scored onion, nutmeg and cloves and bring to temperature on a low heat while the peppers and squash are fettling nicely.

When the squash has begun to soften (and turning to mush), keep stirring then add the white wine. Cook out for a few minutes, then add the milk infusion (strained) keep the onion though, and add it to the mix. Turn the heat up a little and allow our soup to come to a tempered simmer. add the stock cube (crumbled) and stir in, if the mix is a bit too tight feel free to add water - if it gets too thin it can always reduce and enhance flavour.

Bring to the boil, then reduce heat to a simmer. Stir occasionally, tasting each time. Season with salt and pepper where neccesary and blend.

Serve, and devour.