Yes, more squash. Are you bored of it yet? We’ve puréed it, souped it up, and if you haven’t tried the pasta sauce I posted last year then you really must put it on your to-do list. It’s just the perfect vegetable in these few months of darkness, it’s sweet and it’s satisfying and it fills your belly up with seasonal goodness.
I found this recipe in a little pull-out that arrived in a recent Abel & Cole veg box, it was a few pages dedicated to autumn food (so porn, basically) and this idea just refused to vacate my brain until I tried it. Because, you may be surprised to know, I’d never made or eaten welsh rarebit before.
The recipe was created by the wonderful Rachel De Thample. I’m sure we’ve talked about how much I love her before, in fact I know we have, in my review of the A&C salad box earlier this year. She does gorgeous things with vegetables and I really should get around to buying her book.
The original recipe used pumpkin and cheddar. I had a tiny little cutie red onion squash from Mum’s allotment so used that in place of pumpkin, and due to my recently resurfaced dairy allergy had to use goats cheese instead of cheddar. I wouldn’t recommend this unless you have the same affliction, cheddar is just unbeatable when it comes to the melt factor.
I also added red onion for a little extra bulk and a tiny bit of sweetness, and garlic because I’m a garlic obsessive, as you know.
Veg cooked in a little milk and cheese then whacked under a grill. Pretty delicious, right? Oh, that’s another thing: Rachel’s recipe said you could use beer or cider in place of milk, which I will 100% be trying next time I have a good quality supply of either in the house. Let me know if you do this because I want to hear all about it, I have a feeling it would be out of this world.
I recommend having this for lunch after coming in from the cold one weekend. It really does the trick. How’s October treated you? Eaten anything delicious lately? Tell me all about it in the comments, let’s chat.
1 handful grated squash (I used red onion squash)
1 handful grated goats cheese (I use Delamere)
1/2 a red onion, thinly sliced
1/2 a garlic clove, minced
3-4 tbsps plantbased milk (unless you’re cool with dairy)
1-2 slices of delicious bread, rye is good
- Cook the red onions in a non-stick frying pan on a low heat until they begin to soften.
- Add the squash and garlic and cook for a few minutes more.
- Get your bread toasted.
- Add the milk and cheese to the pan and cook for about 3-5 minutes until the mixture has thickened up a little.
- Pile the mixture onto your toast and grill until the cheese bubbles.