All posts filed under: Featured Vegetarian

Roasted Butternut Squash Pasta Sauce

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Carbs are the thing of the moment. It’s cold, it’s raining, and as a nation we’re hungry for the heavy stuff. I’ve seen butternut squash pasta sauce recipes knocking about, but wanted to try the long game version by roasting the squash to see if it made a difference to the flavour. It absolutely does, it tastes just a little bit more luxurious and is (in my opinion) way worth the effort, and it makes the house smell good. I cooked this for my Grandparents, Mum and boyfriend over the weekend and it comfortably served all 5 of us, but I’d probably say this serves 4 more generously – depending on the size of your squash. 1 butternut squash, peeled and diced 2 garlic cloves 100g wensleydale  1 tbsp olive oil Pre-heat your oven to Gas Mark 7 (conversions here) and lay out your squash in a roasting dish. Peel the garlic cloves and throw them in the dish, then drizzle over the olive oil and shake the dish to ensure everything’s nicely coated. Roast …

Brie and Mango Quesadillas

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I didn’t know up until a couple of weeks back that brie and mango is a common combo in the tapas world. It goes without saying that I had to try it myself, and I was more than pleasantly surprised with the results. These babies are a more than substantial lunch and will go down well with pretty much everyone.  I strongly recommend serving them with sweet chilli sauce. Serves 4 4 tortillas 300g diced mango, chopped into 0.5cm cubes 160g brie, sliced into chunks 4 spring onions 4 tsps chilli oil sweet chilli dipping sauce, optional Heat 1 tsp oil in a non-stick frying pan (medium heat) and place the tortilla down on the oil. Put a quarter of the brie on one half of the tortilla to let it melt, and top with a quarter of the mango. – see image below if you’re unsure on this. Snip one of the spring onions on top (getting really fine slithers with a pair of scissors). When the cheese is melted and the tortilla has …

Roast Squash and Feta Quinoa

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As a kid, I despised butternut squash. I don’t know what it was about it, I just wouldn’t go near it. Over the years my taste buds have grown up (probably more than I have) and I’ve learned to love it. This is pretty good news when it comes to health benefits, the guys over at wholeliving.com say: “Low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.”   1 butternut squash, diced 160g quinoa 150g feta 2 tbsp olive oil juice of 1 lemon 2 cloves garlic, chopped finely handful pumpkin seeds a few snips of chives Heat your oven to Gas Mark 7 (conversions here) and put the butternut squash in a roasting dish. Drizzle with one tablespoon of olive oil and sprinkle with a teaspoon of salt then shake the dish to coat all the pieces. Roast on the top …