Tag Archives: Butternut squash

In my veg box this week – Halloween pumpkins (well, squashes) and late summer veg

29 Oct

Last Halloween we left it really late to buy a pumpkin to carve. We went to both of our local shops and neither had any left, so we ended up carving a swede instead. Historically in Britain and Ireland it used to be swedes and turnips that were carved at this time of year, but frankly it’s a lot more effort, doesn’t look as cool, and not nearly as tasty either. I’m really pleased to have three squashes to choose from this year. I bought the large one in the middle from the market at the weekend, the butternut and the little one on the right are from this week’s veg box. Whichever one gets carved on Friday will end up roasted or baked over the weekend, and end up in any of the following:

  • with pasta, greens, chilli, seeds, and a drizzle of balsamic vinegar glaze,
  • salad with lentils and loads of other seasonal veggies,
  • a creamy curry with chickpeas,
  • soup,
  • cakes or cookies.

This week I was thrilled to get some late summer courgettes and tomatoes. It has been such a long time since I had courgettes. For weeks on end I’d been saving a recipe for the next time I had courgettes (this one with fava beans if you’re interested) and I had actually given up all hope. so it’s a lovely surprise. I’ll enjoy them all the more knowing they’re almost certainly the last courgettes of the year.

Also received this week: onions, carrots, mushrooms, cabbage, grapes, bananas, oranges, apples.

“In my veg box this week…” is not intended as a product review, simply a description of some of the fruit and vegetables that are in season and what I like to do with them. I pay full price for my vegetable box and have no affiliation with the company that delivers them or any of their suppliers.

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No need for a veg box this week – home grown goodies from Mum

27 Aug

Wednesday is normally my veg box day, but I went to see my parents at the weekend and came home with this gorgeous back of fresh veggies! Going to visit my Mum’s allotment was one of the highlights of my weekend, she puts an awful lot of work into it but gets so much back in return. It’s not just the veg (although as I’ve said before about a million times that you can’t beat home grown), but the community and the satisfaction of putting love and effort into something and being rewarded. I don’t have a garden but don’t have the time for an allotment either, I am more than a little envious.

Anyway, my Mum said “lets just pop over to the allotment and pick a couple of bits for you to take back with you” and I ended up with all of this. We picked:

A massive bundle of beans. I think it’s going to be beans with everything for the foreseeable future.

Three different sorts of courgette – yellow, green, and round. The round courgette was more like a ball of marrow than a courgette. I cut it in half, scooped out the seeds, stuffed it with felafel mix, and baked it.

A butternut squash. It’s still very under-ripe, but after a few weeks of sitting on a window ledge (sunny, but not in direct sunlight) it will be ready to go. I love squashes and I’m really looking forward to them being in season. My Mum is also growing massive pumpkins, so hopefully I’ll have one of those soon as well.

Some long peppers. She broke one of the “rules” of vegetable gardening and planted some seeds out of a supermarket pepper. It’s a bit risky because the seeds might not be fertile, or might produce peppers completely different from the parent plant, but luckily it did work and they’re absolutely beautiful, really fruity and with a much more interesting flavour than peppers from a shop.

A box of tomatoes. As you can probably see, they got a bit squashed in transit (I’m a public transport girl), but it didn’t matter because I decided on the journey to turn them into a bit batch of tomato sauce, after I spotted this recipe from JB at frugalfinefreshfood.com. The sauce was delicious, somehow both fresh and rich at the same time. We had some over the felafel-stuffed courgette, and I’m about to reheat the rest to serve with some pasta, veg, and tofu.

She also gave me a couple of bulbs of garlic, not freshly picked but definitely home grown.

Spicy roasted squash and chickpea soup

10 Nov

It’s Sunday, it’s cold outside, yes… I’ve been making soup again. I could probably fill my entire blog with soup recipes and never run out of ideas or get bored. Here. squash is roasted to bring out the full depth of the flavour. Chickpeas add texture and balance the sweetness and richness of the squash. My two favourite spices, cumin and chilli, make it lovely and warming for a chilly autumnal day.

I used one of my Mum’s home-grown butternut squash for this, but any squash or pumpkin will do. You could roast the squash when you happen to have the oven on for something else, and then keep it in the fridge for when it’s time to make soup. The soup itself is very quick to put together.

Recipe (serves 4)

  • About 500g squash, roasted (about half an hour at 200ºC should do it)
  • 1 tablespoon oil
  • 1 medium onion, peeled and chopped
  • 2 cloves of garlic, peeled, smashed and finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 teaspoon cumin seeds
  • Half a tin of chickpeas, about 120g
  • 600ml vegetable stock
  • Salt and pepper to taste

Heat the oil in a large saucepan over a low-medium heat. Fry the onion with the lid on, for about five minutes. Add the garlic, chilli and cumin and fry for a couple more minutes, still covered.

Add the rest of the ingredients and then blend until smooth. Heat through, check for seasoning, and serve.

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