I'm still alive! So much has been happening in our world lately though, most recently Hubby's Mum has been taken into hospital so we have a little visitor staying with us for the next couple of weeks.
This is Mack. Don't be fooled by his cute little face - he can be a proper wee beastie when he puts his mind to it! Thankfully he has been on his best behaviour since he came to visit. My favourite Mack story was when Hubby and I took him for a walk not long after he had been bathed by Hubby's Dad. Mack caught sight of a bog that he had been warned away from several times before but the devil got the better of him this occasion and he paused at the edge just long enough to give us a mischievous glance over his shoulder before diving in, splayed leg and happy as a pig in mud (or a dog in a bog in this case)! We love him really ;0)
Its been a while since I've posted anything not sugar or chocolate related so tonight I thought I'd bring the world up to speed with my latest addiction ... Butternut Squash. Can't believe its taken me until now to truly appreciate this vegetable. And the best news of all is that its one of those items I can eat as much of as I like on WW cause it has no points in it - course the butter its drowned in is another story!
I'm thanking Saint Nigel (Slater) for introducing this wondrous veg into my life. I was watching one of his recent shows when I saw him making the Stuffed Squash below and thought I would give it a try myself. Yum!
Nigel's Stuffed Squash
For the Squash
2 butternut squash
A few thick slices of butter (If I'm being particularly virtuous I just roast it without the butter)
Salt and freshly ground black pepper
For the Stuffing
2 slices butter (Angelic me would use frylite in place of butter)
2-3 large onions, peeled and sliced
Finger length piece fresh ginger, peeled and grated (or cut into matchsticks if you prefer)
2-3 pinches ground cinnamon
2-3 pinches cumin seeds
Pinch or so paprika
Handful sultanas
Preheat the oven to 200C.
Cut the squash in half, spoon out the seeds and discard. using a sharp knife, score the flesh of the squash in a criss cross pattern, so that the heat can get to the interior. Place the squash halves, cut side facing upwards into an ovenproof dish, dot with the butter and season well with salt and freshly ground black pepper. Roast in the oven for one hour.
In the meantime, make the stuffing. Heat the butter in a large shallow pan until foaming, add the onions. Cover and cook gently until softened, about 15 mins. Add the ginger, cinnamon, cumin seeds, paprika and sultanas and continue to cook until the onions are starting to caramelise.
Place equal amounts of the stuffing mixture on top of the roasted squash, then return tot he oven for 10-15 mins to allow the juices to trickle through the squash. Serve immediately with some of the pan juices spooned over.
Serves 4
I've not ventured off the beaten track with the recipe yet but I'm thinking its quite versatile and that the herbs and spices can be interchanged with what is to hand. Adding Pine Nuts to the mix also works well.
Roasted Butternut Squash Soup Piri Piri Style
1 butternut squash, peeled, deseeded and cut into smallish cubes
2 onions, cut into quarters
2 pints veg or chicken stock (made from a cube is fine)
1 tsp piri piri spice (think I may need to reduce this just a touch!)
Preheat oven to 200C.
Place the butternut squash and onions in a roasting tin along with some seasoning and cook for 1 hour or until the squash is soft. Don't worry about any parts that start to go brown, this adds to the flavour of the finished soup.
When soft add the veg to a large saucepan, add the stock and piri piri spice. Bring to the boil then simmer for 15 mins. Puree into a smooth soup.
Serves 4
Adapted from a WW recipe
I added a dollop of low fat fromage frais to my soup to help cut through the spiciness of the piri piri mix. Hubby is a true heat freak though and preferred his without. This is a great soup for a cold and bleak winter's night.
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