RECIPES FOR BUTTERNUT SQUASH

EASY BUTTERNUT SQUASH GNOCCHI

1 Butternut Squash, peeled
225 g peeled potatoes
1 free range egg yolk
125 g plain flour
Salt and pepper to taste
125 g butter
2 tbsp fresh parsley leaves
Tasty/Mature Cheddar grated to serve

Cut the squash and potato into small cubes and steam gently over simmering water until tender. Once cooked, mash together in a clean pan. Place over a low heat for a few seconds to 'dry out'. Transfer to a bowl and allow cooling.

Work in the egg yolk, flour, 1/2tsp salt and pepper slowly. Mix together to form a sticky dough.

Spoon the gnocchi mixture into a piping bag (like the one you might use for icing or cut the corner of a freezer bag) and fit it with a large plain nozzle. Bring a large pan of water to the boil – or get messy and use your hands! When the water reaches a rolling boil, cook the gnocchi in batches.

Put about 12 pieces/balls of the mixture into the water, cutting them from the end of the nozzle with a sharp knife. Once the water returns to the boil simmer for around 11/2 minutes until the gnocchi start to soften around the edges. Remove and then cook the next batch in the same fashion. Next melt some butter in a frying pan, add fry gently until the butter turns golden. Immediately add the gnocchi and stir over a low heat for around 30 seconds making sure all the gnocchi is covered in the sage mixture.

Serve immediately on bowls and sprinkle generously with Parsley and grated Tasty/Mature Cheddar. If you want a bit more bite or texture try adding finely chopped leeks.

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BUTTERNUT SQUASH SOUP

1 large (2 medium) Organic Butternut Squash/s -(about 2 ¼ pounds)
1 medium onion chopped (about 1 cup)
1 tablespoon freshly grated ginger—optional
1 tablespoon (unsalted) butter
3 cups chicken broth (or vegetable bouillon)
1 -2 cups water - as needed
Salt and pepper to taste
Sour cream to garnish

Cut Butternut Squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan that has been oiled. Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool.

When the squash is completely cool, scoop the flesh from the skin.

While the squash is baking, cook the onion and the ginger in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened, Add the broth/bouillon and simmer the mixture for 10 minutes, covered.

Add the squash pulp to the saucepan.

Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot.

Garnish each portion with a heaped teaspoon of low-fat sour cream.

Recipe provided by a customer

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Squash lends itself to warming soup, casserole or risotto and comes into its own when sliced, parboiled and roasted in a hot oven – sprinkle with grated cheese and toasted pumpkin seeds to serve, delicious.

Once roasted the skin becomes soft and pliable and adds a great earthy taste to your recipes – it also combines well with goats cheese.

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For more ideas also visit the recipes for Squash

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