Squashy Bottom Soup Bowls
Per serving: 1,426 cals | 142.3g fat
Serves 4 | Ready in 1 hr 10 mins
This easy-to-make soup doesn’t even require any bowls – just eat it straight out of the shell, saving on the washing up and adding to the entertainment. It’s a great child-pleaser and has endless variations with different garnishes – some fried shiitake or chestnut mushrooms would up the earthy autumnal feel.
You will need:
· 4 small squash (onion squash is ideal)
· 300g Cheddar, grated
· 100g vegetarian Parmesan-style cheese, grated
· 40g butter
· few gratings of nutmeg
· 4 small thyme sprigs
· 800ml double cream
· salt and black pepper
1. Heat the oven to 190C/375F/ Gas 5. Slice the tops off the squash and scoop out the seeds and pulp, then place the squash bowls, cut-side up on a baking tray (reserve the lids).
2. Divide the cheeses and butter between the squash and add a grating of nutmeg and a small sprig of thyme to each, then pour in the cream to two thirds of the way up each squash bowl. Season with generous amounts of black pepper and salt – bear in mind the saltiness of the cheeses you use.
3. Put the lids on, place on a baking tray and bake for 45 minutes to 1 hour, depending on the size of your squash, until tender. Eat by mixing the soft squash flesh into the hot cream.
Variation: Serve this in a large single squash, such as a crown prince. Treat it like a large fondue pot, dipping in toast soldiers or leftover roast potatoes. You will need to up the cooking time – this will take at least 1 hour, and it’s worth reducing the oven temperature to 180C/350F/Gas 4 and wrapping the squash loosely with foil so the outside doesn’t brown too much before it cooks through. The flesh should give to the tip of a knife.
Squash & Black Bean Chilli
Per serving: 428 cals | 12.9g fat
Serves 4 | Ready in 50 mins
Either stuff a whole squash with the chilli, or dice and roast the squash and add it to the chilli. The latter opens up a whole variety of serving suggestions: eat it with rice or in a baked potato; top it with a dollop of soured cream, some spicy tomato salsa or some guacamole; stuff it in a taco with some grated cheese; or spread it over a tortilla. If you are stuffing the squash you will need to use one that is a suitable size and will hold its shape when cooked, such as onion squash.
· 1 medium squash
· 2 tbsp olive oil, plus extra for roasting
· 1 large onion, chopped
· 4 celery sticks, finely chopped
· 1 red pepper, deseeded and chopped
· 1 green pepper, deseeded and chopped
· 3 large garlic cloves, crushed
· 1-2 tsp crushed chipotle chillies
· 1 tsp dried marjoram or handful of fresh oregano
· 2 bay leaves 2 tsp ground cumin
· 1 x 400g can chopped tomatoes
· 2 x 400g cans black beans, rinsed and drained
· juice of 1 lime
· small bunch of coriander, finely chopped
· grated cheese and/or soured cream, to serve (optional)
1. Heat the oven to 180C/350F/ Gas 4. If stuffing a whole squash, cut it in half, scoop out the seeds and pulp, and stuff each half; or roast the squash in chunks if adding to the chilli. Heat the oil in a large heavy pan over a medium-high heat. Add the onion and celery. Reduce the heat to medium, and cook, stirring occasionally, for about 10 minutes until soft. Add the peppers and continue cooking for a further 10 minutes or so, stirring frequently.
2. Stir in the garlic, and cook for another minute. Add the chilli, 1-2 tsp of salt, 1 tsp of black pepper, the herbs and cumin. Give everything a good mix then add the tomatoes. Simmer, uncovered, for about 30 minutes.
Malaysian Squash & Courgette Rendang With Red Lentils
Per serving: 480 cals | 26.4g fat
Serves 4 | Ready in 40 mins
This is a regular in my house and I’ll often make double the amount of curry paste and keep it in a jar in the fridge for future quick-prep suppers. The squash, red pepper and courgette provide fabulous colour, and the added split red lentils result in a thick sauce that’s nutritionally balanced.
· olive oil
· 8-10 cardamom pods, crushed
· 1 cinnamon stick
· ½ tsp whole cloves
· 3 kaffir lime leaves, torn into quarters
· 1 butternut squash, peeled and cut into 3-4cm inch chunks
· 1 red pepper, deseeded and cut into 2-3cm inch chunks
· 150g red split lentils
· 400ml tin coconut milk
· 400ml vegetable stock
· handful of coconut flakes
· 1 tbsp agave or maple syrup
· 2 medium courgettes, cut into 2-3cm chunks
· flaked sea salt
· lime wedges, to serve
For the spice paste:
· 4 shallots, peeled and roughly chopped
· 4 cloves garlic, peeled
· 1 stalk lemongrass, roughly chopped
· 1 inch piece ginger, peeled and roughly chopped
· 1 inch piece galangal, peeled and roughly chopped
1 tsp turmeric
· 2 long red chillies, roughly chopped
· 1 tbsp tamarind paste
· 1 tbsp sunflower or groundnut oil
· 1 tsp sea salt
1. To make the spice paste, put all the ingredients into a small food processor or blender and blitz to form a smooth paste. Set aside, or keep covered in the fridge for up to one week.
2. Heat the oil in a wok or large frying pan. Add the paste and fry for a minute or so. Add the cardamom pods, cinnamon stick, cloves and lime leaves. Fry for a further minute, then add the butternut squash, red pepper and lentils. Stir around to coat in the paste, then pour in the coconut milk and stock. Bring to a simmer, cover with a lid and cook for 10 minutes.
3. Meanwhile, heat a small, dry frying pan over a medium heat. Add the coconut flakes and agave/maple syrup, and toss around in the pan until golden and crisp. Remove from the heat.
4. Stir the courgette into the curry. Return to a simmer and continue to cook, with the lid off, for a further 10 minutes. Season with salt to taste Serve the curry in bowls and scatter over the coconut. Serve with lime to squeeze over.