Butternut Squash Bhajis

We grow a lot of butternut squashes. As long as they are undamaged, they usually store well in crates so that we can use them throughout the year. One of my favourite ways to cook them is to cut them into 1/4 or 1/6 lengthways and roast them in the oven with a drizzle of extra virgin olive oil, salt and pepper and possibly some spices. When we are at the farm, however, it is not always feasible to light the bread oven and so I have been looking for stovetop recipes and experimenting with different recipes and ways of cooking them. I though that a potato rosti might work but without the starch that potatoes have, it was too difficult to flip. And so my quest began for more recipes. This recipe is based on one for onion bhajis.

 

BUTTERNUT SQUASH BHAJIS

butternut bhajis


INGREDIENTS

  • 2 cups coarsely grated butternut squash
  • 1/2 teaspoon salt
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1/2 teaspoon fenugreek
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chilli
  • 1 teaspoon coriander
  • 1 egg
  • 3 tablespoons self-raising flour
  • sunflower oil
  • 1/3 cup water

METHOD

  1. Whisk the egg in a bowl and add the flour, water, spices and salt.
  2. Stir in the butternut squash.
  3. Heat some sunflower oil in a frying pan.
  4. Form quenelles using two dessertspoons.
  5. Gently put into the oil.
  6. Cover the pan and fry for 3 minutes on each side on a medium flame.
  7. Remove the lid and continue to fry, turning every two minutes until they are golden and crispy and cooked all the way through.

Roast butternut squash with cous cous and vegetables

 

Roast butternut squash with cous cous and vegetables
Serves 6
In this recipe, the flesh is removed from the roasted butternut squash halves and mixed with fried vegetables and cous cous.
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Ingredients
  1. 3 butternut squash, halved and seeds removed
  2. 1 1/2 cups of cous cous
  3. 3 cups of boiling water
  4. 1 onion, finely chopped
  5. 1 red pepper, finely chopped
  6. 1 green pepper, finely chopped
  7. 6 tablespoons fried tomato
  8. grated cheese
  9. oregano
  10. salt
  11. pepper
  12. chopped parsley
Instructions
  1. Heat the oven to 180ºC-200ºC.
  2. Sprinkle the squash halves with oregano and season with salt and pepper and roast until soft.
  3. Meanwhile, heat some oil in a frying pan and gently fry the onions until soft.
  4. Add the chopped red and green pepper and continue frying gently.
  5. Boil some water.
  6. Put the cous cous in a bowl. Season with salt and drizzle over some olive oil. Mix well. Pour over the boiling water. Cover with a plate.
  7. When the squash is cooked, remove from the oven and scoop out the flesh into a bowl.
  8. Add the cous cous, fried tomato and fried vegetables.
  9. Mix well and check for seasoning.
  10. Fill the squash halves with the squash mixture.
  11. Sprinkle over the grated cheese.
  12. Put back in the oven and turn up the oven to 220ºC.
  13. Roast for 20-30 minutes until the cheese is melted and bubbling.
  14. Sprinkle over the parsley.
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