Veggie Magazine: 3 Ways with Squash

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.

You will need:

· 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

· salt and black pepper

· 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.

3. Stir in the beans and continue to simmer for a further 10 minutes. Remove the bay leaves, stir in the lime juice and coriander and adjust the seasoning to taste. If using roast squash, add it now, heat through, and then serve. If stuffing a whole squash, fill each roasted squash half with the filling mixture. Top with grated cheese or soured cream (or both), if you like.

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.

You will need:

· 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.