Wednesday, 11 November 2015

MADE: Seasonal Butternut Squash Courgetti


It all began with a lone butternut squash that had been sat around in my kitchen. Unsure of what to do with it and loathed to stick to my favourite, traditional butternut squash soup or stuffed butternut squash, I wanted to branch out.

Butternut squash are a really good vegetable for you - full of fibre, potassium and vitamin A. As well as that, they're really tasty and give a sweet flavour to your recipes. They're definitely one of my favourite Autumnal vegetables.

Digging through the fridge and finding a courgette, glancing to the windowsill and seeing my basil was still alive...the recipe began to come together and my season courgetti was born!


All you need to serve 2:

A spiraliser or julienne peeler to ribbon the courgette - I would totally recommend investing in a spiraliser though!
Mini chopper, blender OR food processor for the sauce

1 courgette, spiralised
100g Greek feta cheese
50g pine nuts

For sauce:
1/2 medium butternut squash
2-3 tsp organic natural yoghurt
1 large handful basil
1 garlic clove
1/2 organic vegetable stock cube
1/2 cup of water
Sea salt and cracked black pepper

1. Preheat your oven to 180 (fan assisted), line a baking tray with tin foil and de-gut/slice up your butternut squash. Once the oven has heated, drizzle some extra virgin olive oil over your squash, salt and pepper the slices and bake in the oven for 30-45 minutes.

2. While the squash is cooking, grab the bowl of your chopper or blender and throw in the rest of the ingredients for the sauce. Once the squash is done, allow it to cool for 5-10 minutes before throwing in and blending.


3. Spiraliser your courgette. I have the Hemsley and Hemsley spiraliser and it's probably one of the best kitchen gadgets I've ever bought. I use it at least a couple of times a week.


4. Grab a medium size saucepan, drizzle a tiny bit of oil in and add a teaspoon of water before allowing to heat on low for a minute or so. Throw in your newly spiralised courgetti and coat in the water and oil. Once coated, put the lid on the saucepan and allow the steam to soften the courgetti for around 5-8 minutes. You'll need to stir once or twice so it doesn't stick.

5. Once the courgetti is softened, take the lid off and add the blended sauce to the courgetti - alternatively you can heat this in a small saucepan and top the courgetti rather than mixing everything together. Keep the heat on low so nothing sticks.

6. Heat a little oil in a small saucepan and add your pine nuts. Allow to brown for a couple of minutes before taking them off the heat and placing the pine nuts on some kitchen roll to soak off the oil.


7. Once the courgetti and squash sauce are heated, dish up, throw your pine nuts on top and sprinkle crumbed feta over the dish. Season with some extra crack blacked pepper. I also added a little chopped spring onion for decoration.






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