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Roast butternut squash with cous cous and vegetables

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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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Quick and Easy Pumpkin Soup

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cortijoblog butternut squash soup

QUICK AND EASY BUTTERNUT SQUASH SOUP

We generally harvest our butternut squashes in September and then leave them out in the sun for several days to ripen. It is important to treat them with care so that they don’t bruise and leave about 10cm of stalk on each one so that they don’t go off. We then store them upright in crates with a single layer in each one. They will happily keep for 5 or 6 months like that but you shoUld check them every so often just to be on the safe side. If you find that any of the stalks have fallen off, it is a good idea to peel and process them. Bags of grated squash or pieces can be frozen and later used in soups, stews or for bhajis or fritters.

cortijoblog butternut squash soup

Quick and Easy Butternut Squash Soup

This is a really quick and easy soup to prepare in the pressure cooker and only takes 20 minutes to make.

 

INGREDIENTS

  • 1 butternut squash
  • 1 potato, roughly chopped
  • 1 litre vegetable stock
  • 2 spoons of Greek yoghurt
  • salt and pepper

METHOD

  1. Peel the butternut squash, remove the seeds and cut into chunks.
  2. Put all the ingredients in the pressure cooker and pour over the vegetable stock.
  3. Season with salt and pepper.
  4. Stir well.
  5. Cover the pressure cooker and bring to pressure.
  6. Turn down the heat and cook for 20 minutes.
  7. Turn off the heat and leave the pressure cooker for 5 minutes before releasing the pressure.
  8. Blend with a stick blender.
  9. Check for seasoning and then serve.