All posts tagged: butternut squash

Cauliflower (and Butternut Squash) Cheese with Wild Garlic

Comfort eating? Me? Never. A global pandemic and international quarantine seemed as good a time as any to show my face on my own website again. Sharing recipes with you feels like a nice way to use the approximately six million hours a week of spare time I have on my hands now that I’m not allowed to go the pub, see any of my friends or family or even venture outside of my own postcode. A recipe for wild garlic feels all of a sudden potentially less useful now that you might not be permitted to wander about foraging for it. I was lucky enough to get a bag in this week’s Riverford box, so I hope some of you might find a way to track it down, too. If not, you could try baking whole cloves of garlic with the cauliflower and squash to achieve a similar flavour. I roast the cauliflower as opposed to boil it for this recipe. I avoid boiling vegetables wherever I can – a habit I adopted from …

Vegan Butternut Squash Chilli

Last week, I hosted a Mexican dinner party at my place. We had palomas (grapefruit and tequila cocktails), queso, cornbread and the best vegetarian chilli I have ever tasted. It was all centered around smoky, blackened aubergine – but everything else about it was perfect too. The balance of the spices, the inclusion of hearty lentils. Oh, boy, I’ll be making it again and again. So eager was I to make it again already that I adapted it for the Pressure King Pro. The only real difference here is using cut up squash instead of aubergine, so all credit for this wonderful recipe goes to Izy Hossack. This recipe is where the Pressure King Pro comes into its own. In just 25 minutes (the full cycle of the stew setting) lentils are cooked to perfection, butternut squash is soft and buttery, and you have a fully fledged flavourful veggie chilli waiting to be devoured. Granted, the flavours don’t develop in quite the same way as they would cooked slowly for two hours on the hob, …

Butternut Squash and Cauliflower Frittata

I’ve started toying with the idea of getting regular veg boxes delivered again. I’m in search of a way of forcing myself to post recipes more often – being confronted with vegetables not of my choosing that need to be used up in a 7 day period does wonders for my creativity. I’ve dipped my toe in the water by buying a one off box from Fin and Farm (£9, 6 veg variety) and been pleased enough, I’ll continue to mull the issue over and perhaps make it a regular occurrence. While I love ALDI for its affordability, I do yearn for food that’s been grown closer to home, and that’s not something they have to offer particularly often. However, my emphasis in this recipe is not on the ingredients but on the practice of frittata making itself. A frittata is almost always the result of fridge foraging for me. This recipe has come about because I only had the seeded end of a butternut squash leftover, which can be tricky to turn into chips …