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 bhajis


  • 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


  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.

Vegetable Paella with Tofu

This take on a vegetarian paella used chunks of firm tofu that have been marinated in soy sauce, and also butter beans and green beans as well as the usual paella base ingredients (onion, green pepper, red pepper, garlic, tomato, etc.).

Vegetable Paella with Tofu
A delicious take on a vegetarian paella made with tofu and beans.
  1. 1 large onion, roughly chopped
  2. 1 large red pepper, diced
  3. 1 green pepper, diced
  4. 3 cloves garlic, finely chopped
  5. 1 block firm tofu, cubed and marinated in a couple of spoons of soy sauce.
  6. 2-4 tomatoes, chopped
  7. 1/3 cup of paella rice per person
  8. 400g can of butter beans
  9. handful flat green beans, topped and tailed and cut into 2cm pieces
  10. vegetable stock
  1. Heat some oil oil in a paella pan.
  2. Fry the onion, red pepper and green pepper until soft.
  3. Add the garlic and fry for 30 seconds, before adding the chopped tomatoes.
  4. Mix well and fry for another couple of minutes.
  5. Sprinkle over the rice and stir well.
  6. Add the butter beans and green beans.
  7. Pour over the vegetable stock and cook until the rice is almost cooked.
  8. Remove the tofu from the soy sauce and scatter over the top.
  9. Mix the remaining soy sauce with water and sprinkle over.
  10. When the rice is just cooked, remove from the heat.
  11. Cover and leave to rest for 5-7 minutes.
  12. Serve with garlic mayonnaise.
Cortijo de la Plata https://cortijoblog.com/


 vegetable samosas Although these were good, they involved a lot of faffing around and I think the next time I would make them with the ready prepared Spanish “empanadilla” cases that you can buy. That way the pastry is thinner and not so flimsy. This is a Jamie Oliver recipe and what I liked about it was that they were baked in the oven and could be cooked in the bread oven  at the same time as the onion bhajis.

1 cup frozen peas
250g cauliflower, cut into small pieces
400g potatoes, cut into 1cm cubes
1 medium onion, finely chopped
3 cloves garlic, crushed
1/4 teaspoon chill powder
1/2 teaspoon fennel seeds, ground
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon garam masala
juice from 1/2 lemon
fresh coriander, chopped

empanadilla cases

Boil some salted water in a saucepan. Add the potatoes and cook for 10 minutes before adding the cauliflower for another 5 minutes, and then the peas for a final minute.

Then heat some groundnut oil in a frying pan and gently fry the onion and cumin. Add the garlic and all the spices and heat through for a couple of minutes.

Stir the cooked vegetables into the onion and spice mixture and mix well.

Use two of the empanadilla cases and put a spoonful of the mixture on each one and then cover with another and seal the edges with a fork. Transfer onto a baking tray and brush with oil. Cook in the oven for 30-40 minutes until golden.