Allotments 4 All

As ours failed miserably last season I couldnt bring myself to buy and cook some so have nada experience in how best to cook them in assorted recipes.

so if you have any ideas for me to try,im all ears as they say..... ;)

Cheers

Gazza

Here you go gazza  ;)
Butternut Squash in Yellow Thai Curry Sauce



    ½ a midium butternut squash (peeled and chopped into 1inch chunks)
    1 large bunch of broccoli
    1/4 large yellow onion
    1 inch of fresh ginger
    1 dried red chili pepper
    2 inches of fresh lemon grass
    several leaves of fresh kaffir lime
    1 8oz can of coconut milk or use fresh
    1 teaspoon turmeric
    1/2 teaspoon cumin
    1 teaspoon coriander
    1 tablespoon salt
    2 tablespoon sugar

Directions:

Combine ginger, garlic, onion, thinly sliced lemon grass, and chili pepper (either with or without seeds) with enough water to blend. Heat 1 tablespoon oil in large fying pan/ wok over medium-high heat and saute mixture for 10 minutes.

Add the trinity of spices and continue to saute for 5-8 mins (add water as necessary to prevent burning).

Add butternut squash, saute under med-low heat for 10 mins adding water as necessary. Then add the broccoli and saute for 5 mins or until al dente. Turn down heat to low.

Combine the coconut milk, kaffir lime leaves, sugar and salt. Add to veggies.  Cook for a few minutes and remove from heat.

If you feel you need some protein you can always bake some tofu and add at the same time as the butternut squash

Serve over jasmine rice.

Serves: 4

That looks a top recipe for a kick off Gadget,I will admit to never having tried tofu as being a carnivore I can think of plenty of accompanying meat dishes to try with the squash ....but hey......never say never...and if judes up for it Ill add some tofu as a side dish and she and I can try it.

Thanks

Gazza   ;)

Here's another one and actually it is really nice with lamb chops.
1 medium butternut squash
24 sage leaves
Salt and pepper
700ml fat-free chicken (or veggie) stock
1 medium onion, diced small
3 1/2 tablespoons unsalted butter
250g  uncooked Arborio rice
1 small glass of  white wine
100g grated parmesan

1) Peel squash, then dice into very small (1/4- or 1/3-inch) cubes. Combine squash, a few sage leaves, 1 cup stock, and a little salt in a heavy-bottomed pot. Bring to a simmer and cook until tender (but not too soft) about 5 to 10 minutes. (You want the cubes to keep their form when they're stirred into the risotto.) Drain and reserve liquid, just in case.

2) While squash is cooking, add the rest of the stock to another pot, bring to a simmer, and keep it there. Meanwhile, finely chop 6 large sage leaves.

3) In another, larger, heavy-bottomed saucepan, heat 2 tablespoons of butter over medium until melted.  Add chopped sage and cook about 1 minute. Add onion and cook until translucent, about 5 minutes. Turn heat to low, add rice and a pinch of salt and cook for 3 minutes, stirring often, until rice has turned slightly translucent. Turn the heat back up to medium, and add the white wine. Once the wine has been absorbed, add enough hot stock to cover the rice. Stir well and reduce the heat back down to medium-low.

4) Gently simmer the rice, stirring occasionally, until stock is absorbed. Add another 1/2-to-3/4 cup warm stock, and stir occasionally until new stock is absorbed. Repeat the process until all the stock has been absorbed by the rice, and rice is tender. This could take anywhere from 15 to 30 minutes. (It took me closer to 30.)

5) While all this is going on, sauté 10 sage leaves in a 1/2 tablespoon of butter until crisp, about 30 to 60 seconds, turning once halfway through. Rest on paper towel.

6) When rice is mostly tender, add cooked squash, parmesan, and the remaining tablespoon of butter. Cook 3 to 5 minutes, until dairy is melted and squash is heated through. Salt and pepper to taste. Serve hot, using sage leaves as garnish.
Or
1.   Heat oven to 200C/fan 180C/gas 6. When you get to stage 4 pour the whole lot into a casserole dish cover with tin foil and a lid, and shove it in the oven for 20 mins, take out add the cooked squash, parmesan and butter salt & pepper and serve.
2.   Also I some times add dried chili flakes...

I shall be trying those, very yummy ;D.

There are several recipes on my site for Winter squash, which is what a butternut is.
Look under soup, savory pumpkin, pumpkin pie, stuffed pumpkin, pumpkin bread, pumpkin scones. Go to recipes under www.growyourown.info

A traditional Cypriot pastry which is made during winter using stored squash but have tried it with butternut squash and it's equally nice.  Not only very tasty but also nutritious and can be eaten warm or cold.

Ingredients: The stuffing is prepared twenty-four hours before baking, to allow the flavours to mix and allow the cracked wheat to expand in the mix. The stuffing includes - three cups of diced squash, four Tbsp of cracked wheat, three Tbsp of olive oil, two Tbsp of sugar, one cup of sultanas, one tsp of cinnamon, half a tsp of salt and pepper.

Ingredients: For the dough are four cups of flour, one Tbsp of freshly squeezed lemon juice, one tsp of salt, half a cup of olive oil and half a cup of water.

(1)   As mentioned above prepare the stuffing 24 hours before baking
(2)   The next day, prepare the dough by placing the flour in a bowl and mix in the salt
(3)   Add the olive oil and hand mix until the oil is thoroughly absorbed
(4)   Gradually add the water and lemon juice and knead until the dough feels firm
(5)   Cover the bowl and leave the dough, in a warm place, to rest for 40 minutes
(6)   Re-knead your dough for about five minutes
(7)   Divide the dough into 6-8 pieces and make each into a ball
(8)   Roll each ball into a round shape which is 15cm in diameter and about 3mm thick
(9)   Brush the edges with water and fill the centre with 2 Tbsp of stuffing
(10) Fold in half and seal the edges with a fork
(11) Place on a baking tray and cook in a pre-heated oven at 180c for about 20-25 minutes until brown

Cheers for the replies plenty of choice to be going on with.

Gazza

Hi Gadget - your "butternut risotto" looks great - I'm doing it tonight with a Pork roast!!

Soups a doddle - garlic, onion, perhaps carrots, a few spuds, chuck in squash. Add some veg stock and perhaps some cumin seeds and a bit of chili. Cook for a bit, blitz and serve

I never follow the same recipe twice and it's a doddle

Good roasted and in risotto - again I dont really follow an recipes but some stilton added is good

In Oz we say that anything you can do with a spud, you can do with pumpkin (any kinds inc. butternut!). So we eat it mashed, steamed, roasted (especially good), in soups and gratins.
I sometimes do a dish when there are lots of root veg in the winter - slice a whole lot of winter veg - carrot, spuds, pumpkin, parsnips, celeriac, turnip, a bit of onion - and alternate layers in a big ovenproof dish. As you layer, add salt pepper, a few herbs and a bit of grated cheese. I usually then cook  mine in the microwave, covered, for at least 30 mins. After that time, drizzle over some single cream, more grated cheese on top and then in the oven for about another 15 minutes, stick a knife in to make sure it's cooked :)

This is a very easy recipe.

Cut your butternut squash in half and de-seed.

Put a couple of cuts into the thickest part of the squash, to enable it to cook right through. Season with a little salt and pepper, and rub a little olive oil over the flesh, before seasoning.

Put into the oven on Gas mark 6 for 40-60 minutes (depending on size, or until the skin starts to blacken).

Mix some wild mushroom couscous up and fill the cavity.  Put back in the oven for another 5-10 minutes and then serve with mayonnaise.

It may sound an unusual combination, but it is delicious  ;D

Enjoy

Quote from: antipodes on February 17, 2012, 11:33:03
In Oz we say that anything you can do with a spud, you can do with pumpkin (any kinds inc. butternut!). So we eat it mashed, steamed, roasted (especially good), in soups and gratins.
I sometimes do a dish when there are lots of root veg in the winter - slice a whole lot of winter veg - carrot, spuds, pumpkin, parsnips, celeriac, turnip, a bit of onion - and alternate layers in a big ovenproof dish. As you layer, add salt pepper, a few herbs and a bit of grated cheese. I usually then cook  mine in the microwave, covered, for at least 30 mins. After that time, drizzle over some single cream, more grated cheese on top and then in the oven for about another 15 minutes, stick a knife in to make sure it's cooked :)

what is single cream? would that be same as heavy cream?

GA: Heavy Cream=Double Cream, Light Cream=Single Cream

It's not often the case that I approve of American measures of things but, in this case, It is absolutely correct!!