All posts tagged: butternut squash

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 …

Vegan Butternut Squash Pasta Sauce

Vegan Roasted Butternut Squash Pasta Sauce

One of my most popular and most cooked (to my knowledge) recipes to date is my roasted butternut squash pasta sauce. I turn to it frequently when I want something cosy, filling and, you know, orange. It can’t be just me that truly craves orange food in autumn and winter. Whilst delicious, my original recipe is completely inappropriate for Veganuary. It relies on parmesan and wensleydale for its extra creaminess and delicious flavour. I couldn’t bear to think of the month of January without this dinner in it, so I thought I might as well veganise it. I’ve put two new friends to work in this recipe, so from a novelty perspective this is a total dream for me. First new buddy: nutritional yeast. If you’re not sure what that is, there’s a post on the Whole Foods blog that might help if you’re interested, but essentially it’s a thingie that looks a bit like fish food that vegans add to sauces and nuts to make them taste cheesy. Does it actually taste cheesy? Nah. …