Posts tagged butternut squash

Butternut Muffins

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Butternut Muffins

 

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These little muffins are courtesy of Jamie Oliver from his ‘Jamie at Home’ cookbook. The book is one of my favourites and will always be sentimental to me as it was the first cookbook I ever received on my journey to foodie obsessive. I am always making the delicious recipes from the squash chapter and hadn’t made these in a while. I’d forgotten how deliciously moist they are, just like a quirky take on a carrot cake. With a dad who hates the addition of butternut squash in ANYTHING, a little white lie that these were in fact carrot cake muffins didn’t even muster a thimble of doubt…..

Makes 12

  • 400g butternut squash, roughly chopped
  • 350g light brown soft sugar
  • 4 eggs
  • 300g plain flour
  • 2 heaped tbsp baking powder
  • 1 tsp cinnamon
  • 1 handful walnuts
  • 175ml olive oil
  • 200g cream cheese
  • 2 tbsp icing sugar
  • ½ lemon, juice
  • 1 vanilla pod, seeds scraped
  • Lavender to garnish (optional)
  1. Preheat the oven to 180°C.
  2. Add the butternut squash to a food processor and roughly chop.
  3. Add the eggs and sugar and a pinch of salt and blitz
  4. Sieve in the flour, cinnamon and baking powder followed by the oil and process to combine
  5. Add the walnuts and pulse to mix to make sure the nuts are kept chunky
  6. Generously fill the muffin cases with the mixture and bake in the oven for 20-25 minutes until cooked. Leave to cool
  7. Meanwhile, mix the cream cheese, icing sugar, lemon juice, a pinch of cinnamon and the seeds from the vanilla pod. Fill a piping bag with the mixture and chill until needed.
  8. When the cakes are cool ice with the cream cheese topping and scatter with a few lavender flowers.

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Pumpkin, Pancetta and Sage Risotto with a poached egg

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Pumpkin, Pancetta and Sage Risotto with a poached egg

This seasons allotment pumpkin harvest certainly and surprisingly earnt its keep this year which is my excuse for the popular pumpkin theme these last few weeks. As ten chubby, overfed pumpkins sat apprehensively on the wall outside my backdoor, I had originally thought them unsuitable for eating, I had already devised a family tree of characters to make my own set of halloween faces! However, as I cut into their dense, creamy flesh, I realised they were much too good to waste.

So I knocked up a vat of oozing, cheesey, creamy and vibrantly orange halloween-themed risotto. Topped with a poached egg, or as pictured, a cool quinelle of mascarpone, it went down a treat. I roasted my pumpkin to get the most from its flavours with a little added crushed coriander seed to give you a crackle of surprise in every other mouthful.

Serves 4

  • 1 small pumpkin/butternut squash
  • 1 tsp coriander seeds, crushed in a pestle and mortar
  • 3 garlic cloves, left in their skins
  • Olive oil
  • 200g risotto rice
  • Hot chicken or vegetable stock (about 1 pint)
  • 1 glass dry white wine
  • 1 onion, chopped
  • Few sprigs thyme
  • 25g butter
  • Parmesan, grated
  • Handful of sage leaves
  • 150g pancetta or smoked bacon
  • 1 egg/Mascarpone to serve
  1. Preheat the oven to 190°C. Cut the pumpkin in halve and scoop out the seeds and reserve (you can fry these in oil). Cut into small quarters or large chunks and drizzle with oil, scatter with salt and pepper and the coriander seeds. I chucked in a few garlic cloves in their skins here too, as I never miss this opportunity as they go all sweet and sticky.
  2. Roast for about 40-50 minutes until the flesh is soft and scoopable. Use a spoon to scoop the flesh out into a food processor or a large bowl and throw the skins away. Squeeze the sugary garlic from their skins and add to the pumpkin. Mash in a processor with a splash of hot stock to loosen or with a masher in a bowl. Set aside to keep warm.image
  3. Meanwhile or afterwards, begin the risotto base. Melt the butter with a splash of oil in a large pan over a medium low heat. Soften the onion until translucent and then add the thyme leaves and season.
  4. Add the rice and stir until beginning to turn translucent and it is hot to touch. Add the wine and simmer until absorbed.
  5. Now turn the heat down so that it gently simmers and add ladlefuls of your hot stock to the rice, adding another once each had been absorbed. Don’t let it dry out however. (For tips on the perfect risotto see here) The whole process should take about 15-18 minutes with continual stirring.
  6. Meanwhile, heat a hot frying pan and cook the pancetta or bacon until crisp. Add the sage leaves at the end for a minute until crisp then set aside.
  7. After about 15 minutes, test the risotto. The rice should be nearly done or a little al dente.
  8. Now stir in most of the pumpkin puree. It will thicken considerably so add more stock to get a oozy, loose and molten texture.
  9. Stir in the pancetta and sage and season to taste.
  10. Once the consistency is loose enough and the rice is cooked, take off the heat. Add the parmesan and a squeeze of lemon and cover with a lid and let it sit for a minute or so to rest. Then stir together when the cheese has melted.
  11. Spoon into shallow bowls and top with extra sage, and if wanted, a spoonful of creamy mascarpone or a ‘runny-in-the-middle’ poached egg!

This recipe is also lovely with walnuts or chestnuts for added crunchy texture!

Bonfire Butternut Squash Soup

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Bonfire Butternut Squash Soup

Everytime October comes around and Bonfire night approaches, I make endless batches of this idiot-proof, silky and comfortingly seasonal soup. Its a perfect fingertip warmer on a frosty bonfire night while gazing romantically at the fireworks, however there is only room for love here, for this delicious soup. I topped mine with some leftover homemade ’Mixed Seed Pesto’ and the fried, spicy seeds from inside of my squash. Never throw these away, they are delicious and are this soup’s nutritional side kick in helping battle the winter flu…

  • 1 large butternut squash, peeled, halved and cut into 1 inch chunks. Seeds retained
  • 750ml good chicken stock
  • 1 onion, chopped
  • 1 heaped tsp smoked paprika or more if your like your spice
  • 25g unsalted butter
  • Olive oil
  • Pinch of cinnamon/cumin/coriander
  • Salt and pepper
  1. Begin by melting the butter and a splash of oil in a large saucepan. Add the onion and gently fry until soft
  2. Add the paprika and stir for 1 minute. Season with salt.
  3. Add the squash and mix thoroughly. Cover with the stock and bring to the boil.
  4. Simmer for about 20 minutes until the squash is tender and soft.
  5. Meanwhile, fry the reserved seeds in a splash of oil, salt and pepper and a pinch of ground spices of your choice. I used cinnamon here. Once golden and fragrant, drain briefly on kitchen paper and leave to cool.
  6. Once the squash is soft enough, use a hand blender to blend the soup to a thick, smooth, creamy consistency. Add lots of freshly ground black pepper and check the seasoning.
  7. To serve, top with the fried seeds and a spoonful of mixed seed pesto if you like and the fried seeds. Drizzle with some good extra virgin olive oil and prepare to want another bowl!

I tucked into mine with some nutritious, creamy, emerald green ‘pumpkin seed butter’ slathered on crispy oat cakes. My hair, skin and general well being is thanking me in return!imageimage