Category Archives: Squash

WB fritters and tacos 001

A Squash and a Squeeze- Meat Free Week

I forgot it was Meat Free Week and have therefore already eaten my own body weight in pork products due to weekend leftovers.
With overeating in mind, I’ll try to make good for the rest of the week.

Butternut Squash- do you always use a whole one or does a mouldy half languish in the fridge before eventually being chucked out? If this is your scenario- I’ve got an idea. Recently, I’ve come across a few recipes recently that require Squash or Pumpkin Puree- the Risotto that I recently posted (you can have this on Meat Free Week -minus the bacon obvs) and Squash Fritters. Both are good ways to use up leftover squash and secretly boost the veg quotient of otherwise indulgent foods.

I made the fritters this weekend. I thought the kids would love them, but sadly they never got to taste them. By the time I’d exploded a few in the pan- realised I’d forgotten to add a crucial egg to the batter, rectified and refrittered, they were long gone from the table. We sat and gorged on them in amazed silence, secretly thankful we didn’t have to share. They.Were.Amazing. You can’t taste the squash- in fact they taste like Beignets- the crispier, crunchier southern cousin of the doughnut. We grated lemon zest over them, but you could just as well sift icing sugar.
I think its the best way to eat squash.Ever.

They take moments to prepare- but you do have to rest them for an hour as they contain yeast.

Makes 8-10 (and this will only annoy you so make more)

250g pumpkin or squash
1 tsp active dry yeast
4 tbsp self raising flour
1 large egg
2 tbsp chopped fresh parsley
Salt and black pepper
Oil, for frying
Grated zest of ½ lemon

Peel the pumpkin and remove the seeds. Chop the flesh, and boil it in salted water for 8 to 10 minutes, until al dente. Drain well. Meanwhile, combine the yeast with 3 tbsp lukewarm water in a small bowl.
In a medium bowl, mash the pumpkin and add 3 tbsp of the flour, egg, parsley, and the yeast. Season with salt and pepper, then mix well. Cover the bowl and let it stand for 1 hour.
Stir in the remaining 1 tbsp of flour. Add the oil to a deep, heavy pan, to a depth of at least 6cm. Place over medium-high heat until hot but not smoking. With two spoons, form small balls of the batter and fry them for a few minutes until golden brown, turning them over to brown them on both sides. Drain on paper towels. Serve immediately, sprinkled with the lemon zest.

From Yvette van Boven, Home Made Summer


Super Squash Soup Deloup

30 minutes and one pot/minimum prep.I’ve been making this soup in a variety of ways for years, but since I’ve had picky toddlers, I’ve learnt to disguise it in many ways: as a pasta sauce, mixed with rice and as a dip for bread.

Today I made it with ready prepared butternut squash as M&S didn’t have any whole ones. Initially I baulked at paying £3 for two packs (600g) which is double the price of the whole specimen- then I thought… more than most vegetables, BNS is incredibly time-consuming to peel and chop (although I reckon if you start with chopping the long bit off the bulbous bit and it’s much easier). So in my estimations it’s kind off worth it.
I’ve used vegetable stock in this which means you probably will need no further seasoning- (Marigold is my favourite). I’ve also added some crunchy croutons fried with sliced chorizo to give more texture. Soup can be a bit, well, soupy. Swirling cream (or coconut milk/cream) is gorgeous too. I’ve just made this soup in 33 minutes and eaten it in 3. It’s probably my best yet.

50g (big knob) of butter- or oil if you prefer
1 onion, diced
1 carrot, diced (no need to peel- you’re busy goddammit)
1 stick celery diced
1 butternut squash, peeled and diced (about 600g)
few thyme sprigs
2 cloves garlic, crushed
750 mls vegetable stock

For the crunch:
baguette torn into chunks, sliced chorizo, toasted flaked almonds- or really anything you fancy.
Cream or coconut milk/cream

Melt the butter and add onion, carrot, celery, garlic fry for 5 minutes and add BNS- throw in the thyme leaves and cook gently for 10-15 minutes, but try not to colour. Add the stock, bring to boil, then turn heat down and simmer gently with lid on for 15 minutes or until the BNS is tender.
Meanwhile slice the chorizo and tear a small baguette into chunks- fry together until golden and crispy.
Whizz everything with a hand held processor (or liquidiser) until smooth.
Ladle soup into bowls- swirl in a bit of cream (or coconut cream) and top with croutons and chorizo.