All posts tagged: squash

Creamy Vegan Kobucha Squash and Sausage Red Pesto Penne

This week, I found a kobucha squash (first of the season) nestled in my veg box next to a big bag of spinach and this recipe was born. I used veggie sausages simply because they’re my current favourite source of protein, wholemeal as opposed to standard pasta because the nuttiness lends itself so beautifully to the autumn vibes and red pesto to round off the sweetness of the squash. I’m breaking a few rules of mine in terms of pan usage here. If I can get away with it, I’m very much a one pan girl. Here, we use at least three. There’s pasta to be cooked, an onion to be caramelised and squash and sausages to be baked. Sometimes, it just can’t be avoided. This was my first time using Oatly creme fraiche (always one to adopt plant based alternatives as and when I can, as you know) and I was impressed, it’s definitely an appropriate replacement for dairy creme fraiche in pasta dishes for me. I found my pot in ASDA but a …

Squash + Goats Cheese Welsh Rarebit

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 …

Squash Purée

All of the best people are doing it. When I saw this Bon Appetit article about making squash purée, so many lightbulbs appeared on top of my head for what I could get done with it that I decided to make it the very next morning. Which I did. That morning was this morning. Yes, that’s right, this one, today, I’m not even blogging in advance, this is all happening right now. Are you excited? I am. This is real easy to do. Just prep your squash by peeling it, deseeding it and chopping it into chunks. Then boil, steam or roast it until it’s tender, then blitz it with a little oil (I used Mokhado macadamia nut oil ’cause I’m feeling fancy as shit today). I’ve got a banana bread recipe coming your way that uses this stuff that will make you very, very happy. And I can’t wait to do more with it. Then buy tonnes more squash and make more and more and more. God, I love squash. This is purée is the …