Tag: squash

Squash Gnocchi

Squash

Autumn is all about those golden tones. Browning leaves, warm golden afternoon sunlight and a host of yellows and oranges that equals squash season. Yes, October is here and it’s time to think of a million and one uses for all the squash that is coming our way.

Squash-gnocchi

Squash gnocchiHang on a minute, October?? Is it just me that is freaking out at how quickly this year is going? It seems like everytime I sit down to write a post I’m like ‘Oh my god, where the hell is the year going!’ Well I’m doing it again…. argh!!

Keeping focused on the exciting things that October brings rather than the fact that it will be Christmas the next time you blink, this recipe is awesome! It has simple, subtle flavours and brings those golden colours of the season right onto your table.gnocchi recipe

Over the years of squash inundation that comes with getting a seasonal veg box, we’ve made stews, burgers and tagines. This recipe however, is one of my favourites. It’s not the first thing that springs to mind when you think of squash but it’s oh so delicious. Especially as I’m a massive gnocchi fan! This recipe has all the comforting goodness of gnocchi but with extra flavour and without the stodge.

It’s a simple recipe to make, although rolling out and shaping the gnocchi is a bit of a faff. However, it can easily be made in advance, simply store the uncooked pieces in the fridge for a few hours or even freeze them for a few months.gnocci

Squash Gnocchi

Serves 3

450g Squash (Harlequin, Crown Prince or any that you can find)
175g Brown Rice Flour
1 tbsp Flax Seeds
3 tbsp Water
1 tbsp Nutritional Yeast
10 Cherry Tomatoes
2 Large Handfuls of Spinach
1 Clove of Garlic
Olive Oil

  • Begin by chopping the squash into smallish chunks and cutting or peeling off the skin.
  • Place the squash on a baking tray, drizzle with olive oil and season. Roast for around 30mins at 180C until soft when you cut with a knife.
  • Set aside to cool slightly. Meanwhile make the flax egg by grinding the flax seeds in a spice grinder or food processor and whisk together in a cup with the water. Leave for around 5 minutes until it becomes gelatinous.
  • Put the squash into a large mixing bowl and mash until only a few lumps remain.
    Add in the flax egg and combine, the slowly add in the flour and bring together.
  • Turn out onto a lightly floured surface and kneed gently adding a little more flour if necessary to form a smooth dough that isn’t too sticky.
  • Divide into 4 and roll each piece out with your hands to a form long, thin sausage.
  • Cut into 2cm pieces. Pinch the ends together with your fingers to create a slight crescent shape and imprint with the back of a fork.
  • Bring a large saucepan of water to boil, add in the gnocchi and simmer for 2-3 mins. When they rise to the top and float, they are done.
  • Whilst the gnocchi is cooking, wash and chop the spinach and tomatoes. Gently cook together in a frying pan with the garlic until the spinach wilts.
  • Spoon the gnocchi onto a warm serving dish using a slotted spoon and gently mix in the spinach and tomatoes.

Enjoy the changing colours of Autumn and all the delicious produce the season has to offer. No doubt we’ll be bringing you at least one more squash recipe between now and spring! : )

Amy x

Squash Stew & Dumplings

Squash stew

I’ve got a treat for you this week in the shape of Squash stew and dumplings! This time of year we are surrounded by choice. So many of my favourite fruits and vegetables are in season; apples, pears, kale, cabbages, broccoli and pumpkins. Yes, we are now spoilt for choice with comforting, hearty foods that will warm us up on these cold rainy days. Soups, curries, and stews are my staples of the moment.

There are so many  varieties of squashes and pumpkin available, I used to just stick to butternut squash and not get too adventurous, but despite the troublesome cutting of them, they all are quite different but all tasty. This squash stew and dumplings is the perfect way to eat more of this delicious vegetable! I had a Butternut Squash in my store cupboard, but you can definitely mix it up in your variety.

 

 

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Squash stew and dumplings
Serves 4
Cooking time: 1hr 15mins

1 butternut squash or other variety
2 carrots
1 cartoon of chopped tomatoes
1 cartoon of black beans
1 bulb of garlic
2 tspn sage
salt & pepper

For the dumplings
125g plain flour
60g vegetable suet
1 tspn baking powder
1 tspn mixed herbs
salt & pepper

1) Peel and cube the squash. In a oven proof dish drizzle a little olive oil and heat for 5 minutes at 200C. Throw in the squash and start roasting it for 15 minutes.
2) Peel the carrots and dice into cubes. Add to the squash, along with the tomatoes, beans, the bulb of garlic cut in half, sage and salt and pepper. Stir together and roast for an hour.
3) Whilst the stew is cooking, in a bowl weigh out the flour, vegetable suet, baking powder, herbs along with a pinch of salt and pepper. Mix together and add enough water to bring the mixture together as a dough. Roll into balls and set aside. When the stew has 20 minutes left in the oven, pop the dumplings on to the top and return to the oven.
4) Serve with some greens, I had some purple sprouting broccoli.

Enjoy!

Veronica x

Super Easy Summer Curry

I’ve been asked several times, well actually about a thousand times what I actually eat and I often find it hard to answer without sounding like I eat nothing but nuts and dust! I eat lots of exciting different things, but put me on the spot and all I can think of is oatcakes and almonds, sounds pretty dry! This doesn’t look boring though does it?

vegan curry

I eat lots of yummy things – honestly! One of my favourite things that I eat for dinner is curry. It REALLY is simple to make and you just let it cook away with whatever is in season and in your fridge. To be fair though I didn’t know how to start making a curry from scratch until a couple of years ago, I just thought you opened the jar or called the local takeaway! I mean it all seemed a little complicated, when the list of ingredients is super long, and talk of making a curry paste and you know you have quite a few ingredients missing! No wonder it seems simpler to reach for the “oh hello takeaway menu” option! Fear not this one is for you!

So, here is a simple curry that gets you started on your making your own curry adventure. In my humble opinion when making one there are a few key spices that you need, one being Cumin and  the other Ground Coriander. I like to always add Turmeric because it is super good for you and makes the dish an awesome colour, but be warned it stains! So, those are the three spices you need here, no long list required!

With these perfect Petty Pan summer squashes and still a shed load of courgettes to get through, a summery squash curry fits perfectly on a chilly August evening!

Patty pan squash

I’m being deliberately vague with how many extra vegetables to add in, as it depends firstly on what you have to hand  – I had mushrooms and some broccoli, and secondly how many there are of you eating. You can use any vegetables!

Summer curry

Summer curry

A spoonful of coconut oil or regular oil
2 tsp cumin
2 tsp ground coriander
2 tsp turmeric
A thumb size piece of grated ginger
2 spring onions
1 chilli (unless you don’t like heat)
1 tin of coconut milk
2-3 courgettes
3 petty pan squash
A handful of mushrooms
Broccoli
Salt and pepper
A bunch of fresh coriander

1) In a large pan melt your coconut oil and add your cumin, ground coriander and turmeric to cook for a minute. The trick here is to not let them burn, so it is best to not be on too high a heat.
2) Add the onions, ginger and chilli and coat in the spices.
3) Add in the rest of the vegetables and stir.
4) Add the coconut milk and bring to the boil. Turn it down to simmer gently for half an hour or so.
5) I cooked up some brown rice so it is good to get that on at the beginning because it takes about 30 minutes to cook.
6) When ready to serve mix through some chopped coriander and plate up!

You will be licking the plates with this one!

Don’t be intimidated by cooking from scratch it just takes a little planning and then gradually you will get the confidence to start adding some more spices and experimenting.

Happy cooking!

Veronica x