I am all about butternut squash at the moment. It’s autumn encapsulated in food. I am not the keenest on squaffles or lasagne sheets, it needs lots and lots of flavour and can have the tendency to be a bit watery – or is that just me? My 3 fav things to do with a squash is curry, bake or to make my spicy peanut Thai soup which is on the menu for the next few days, so keep a look out. As the nights draw in I feel we need a bit of sunshine on our plates. This is the quickest thing ever to, I usually serve it with rice and a tahini dressing drizzled over the top.
As I said in previous posts, I like to save time in the kitchen. One of my top tips is to buy the frozen chopped squash. You don’t have to peel it if you are using fresh as many people are put off using it because of this
.
1 500g bag butternut squash
1 tablespoon frozen chopped garlic
1 tablespoon frozen chopped ginger
1 teaspoon frozen chopped chilli
1 teaspoon cumin
1 teaspoon cinnamon.
1 teaspoon smoked
paprika
10 walnut halves broken into pieces
Sesame oil
Large Pinch of salt
1 tablespoon sesame seeds
Tahini dressing
3 tablespoons Greek yoghurt
1 tablespoon tahini
1 whole lime juiced and zested
Salt
Water to loosen it up
Place the frozen butternut squash on a roasting tin then add all ingredients. Sprinkle the sesame oil and seeds on last.
Bake in the oven at 170 for 45 until nicely browned
For the dressing – mix all ingredients in a bowl.
Serve with rice and drizzle dressing over.
