cooking with squash

Autumn Soup

I have enjoyed visiting my friend’s allotment this autumn. He has a bumper crop of vegetables including a large crop of squash. I’ve been using some to make warming soups.

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As well as being tasty, pumpkins contain beta carotene which can help strengthen the immune system. I combine squash with ginger in this soup for an extra burst to the circulation.

 

autumn-soup

Pumpkin and Ginger Soup                                                    

Adding fresh ginger to this soup gives a warming feel. Serve up a batch this bonfire night to give family and friends a healthy glow.

 Ready in 45 minutes. Serves 2

1 small pumpkin peeled and chopped

1 onion finely chopped

2 garlic cloves crushed

4cm piece fresh ginger grated

1 tsp bouillon powder

3 tbsp extra virgin rapeseed oil

½ litre water

 

Sauté the pumpkin pieces until they turn golden.

Add the freshly grated ginger along with the onion and garlic and sauté for 3 minutes more.

Add the water and bouillon powder and bring to the boil.

Reduce heat and simmer for 20 – 30 minutes until the pumpkin is cooked.

Cool slightly and blend soup using a blender. Reheat to serve.

 

 

Lovely Lunch

I enjoyed teaching my Thai cookery class last week so had some lovely fragrant ingredients leftover. With spring approaching I also thought it was a good time to use up the last of the autumn squashes. So I adapted my pumpkin soup recipe, and added grated ginger, lemongrass and a cup of coconut milk. It was rather yummy served with some freshly made soda bread.

 

Thai style soup

Thai style soup

Herby Soda Bread

 

Soda bread is really quick and easy to make. Bicarbonate of soda is used rather than yeast.

 

  • 500g plain white/wholemeal flour mixed
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • 5 tbsp chopped chives
  • 400ml ‘buttermilk’*
  • *Dairy free ‘buttermilk’ is made by adding 4 tsp lemon juice or cider vinegar to 400ml soya milk. Stir and leave to stand for 10 minutes before using.

Preheat oven to gas 6/electric 200°C.

Place the dry ingredients into a large bowl; add the liquid.

Mix to make rough sticky dough.

Tip dough out onto lightly floured work surface.

Shape the dough into a ball.

Dust the dough with flour and score a deep cross on the top with a bread knife.

Bake for 40 minutes, or until the bread is cooked through. When you tap the base it should sound hollow.  Cool on a wire rack.

 

Our Lizzy soup recipe

Amazing Autumn Squashes

I love the colours of autumn; these are shown in the amazing variety of squash which is harvested at this time of year.

I was fortunate to meet Hayley and Jim from Hotchpotch Organics which is based at Elmney Castle near Pershore. http://www.hotchpotchorganics.co.uk/ they grow a fabulous selection of squash, it was a great opportunity to try out varieties that I had never used before.

Celebration, sweet Dumpling, Onion, Delicata, Buttercup

Celebration, sweet Dumpling, Onion, Delicata, Buttercup

My favourites were:
Delicata oblong-shaped squash has a golden flesh with a nutty flavour and creamy smooth texture. Buttercup is large and dark green in colour. It has a dry, flaky, almost potato-like flesh that bakes and roasts really well.

During the last weekend of September it was the Malvern Autumn Show at the Three Counties Showground. I demonstrated on the Wot’s Cooking stage.

Malvern Autumn Show Our Lizzy on the Wot's Cooking Stage

Malvern Autumn Show Our Lizzy on the Wot’s Cooking Stage

One of the dishes I made was a risotto using spelt and onion squash the recipe for this in on my website. http://www.ourlizzy.com/butternut-squash-risotto.htm

I run a course dedicated to autumn squashes. We make a selection of soups, casseroles and stuffing’s.

Hope you enjoy this recipe; it works well with Sweet Dumpling or Delicata.

Stuffed Squash

Wash and cut the squash lengthways. Scoop out the seeds and membrane using a spoon, trim with a small knife if needed.

  • ½ onion finely chopped
  • 3 garlic cloves crushed
  • 1 roasted red pepper chopped
  • 1 tin flageolet beans
  • ½ tin chopped tomatoes/passata
  • 1 tsp tomato puree
  • ½ tsp Italian dried herbs
  • salt and pepper
  • olive oil

Rinse and drain the flageolet beans.

Heat oil and sauté the onion until soft then add the garlic, peppers and beans. Sauté until the beans are turning golden. Add the tomatoes and stir well – you may want to add some tomato puree if needed.

Add the mixed herbs and season with salt and pepper to taste.

Spoon the filling into the squash. Cover with foil and bake at 200°/Gas 6 for 30 minutes. Remove the foil drizzle with oil and bake for 15 minutes more.
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