More ways with but­ter­nut squash

Country Life Every Week - - Kitchen Garden Cook Butternut Squash -

But­ter­nut-squash and co­conut soup

(be­low) Halve a but­ter­nut squash, driz­zle it with olive oil, sprin­kle with sea­son­ing and roast with a chopped red onion in a mod­er­ate oven for 30 min­utes. Scoop out the squash’s flesh and add, with the red onion, to a saucepan, with a chopped red chilli and enough of a 50:50 mix of chicken stock and co­conut milk to cover. Bring to a sim­mer, add sea­son­ing and a squeeze of lime, then serve with a swirl of co­conut milk.

Warm roasted-but­ter­nut salad with

freekeh Cut a but­ter­nut squash into chunks, driz­zle with olive oil and roast with 2 red onions that have been peeled and cut into wedges. Once cooked, scat­ter with a sa­chet of mi­crowaved freekeh (a healthy grain), then com­bine in a bowl with two large hand­fuls of rocket, the juice of one lemon, a ta­ble­spoon of maple syrup and a ta­ble­spoon of whole­grain Di­jon mus­tard. Sea­son well and serve.

Roasted sal­mon and but­ter­nut with fen­nel seeds Gen­tly toast a ta­ble­spoon of fen­nel seeds in a fry­ing pan, then scat­ter them over chunks of but­ter­nut squash and sal­mon and roast in a mod­er­ate oven for 20 min­utes. Serve im­me­di­ately with crème fraîche mixed with lime juice.

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