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Make ahead recipe – three seasonal squash recipes

Roasted squash pie - time-saver recipes

Cook once – and enjoy three delicious butternut squash recipes this autumn.

Make the time-consuming part ahead and three speedy weekday supper is sorted.

And they are healthy and family friendly too.

In season: butternut squash

Butternut squash is one of my favourite vegetables, and it is really not fair to label it as baby food. Below I share three recipes what makes a nutritious meal for the whole family.

Butternut squash is a good source of vitamin A, B-complex vitamins, Beta-carotenes, provides adequate levels of minerals like iron, zinc, copper, calcium, potassium, and phosphorus. It is a good source of dietary fibre while very low in calories: 100 g provides just 45 calories. So it is highly recommended in a cholesterol controlling or in a weight loss diet.

Basically, it can be used in every dish: as a side dish, in soups, in cakes, in stews or curries.

In this case, I usually make the time-consuming part ahead and roast the vegetables on the weekend,  so it is really quick to put together the actual meals on a weekday night. These recipes also good to use up left-over roasted butternut squash.

Roasting the squash intensify the flavours as it adds a caramelised taste to the squash, so it it worth the time.  Risotto, for example, is elevated to a completely new level by adding squash roasted, rather than just steamed or cooked.

The risotto recipe can be part of a weaning menu too: just mash the squash, take out or puree the red onions and swap the blue cheese to cheddar.

So here is the base recipe, really simple.

Base recipe:

Roast butternut squash

Time: 1 hour

Ingredients
2 medium butternut squash (in season, pumpkin can be used as well)
2-3 tbsp olive oil
2-3 red onion
2 springs of thyme

Step 1

Pre-heat the oven to 200C (400F, Gas Mark 6). Wash the squash or pumpkins and cut them half, remove the seeds. Arrange them on a big baking tray skin down. Peel the onions and quarter them, then add to the pumpkin halves. Coat the top of the pumpkins with the olive oil and scatter over the thyme.

Step 2

Put the pumpkins and onions into the oven and bake for 20 minutes. Then remove the onions into a bowl.

Step 3

Reduce the oven temperature to 180C (350F, Gas Mark 4) and bake the pumpkins for a further 25 minutes. They should be cooked through but still a bit firm.

Step 4

Let the pumpkin cool down, scoop out the flesh with a spoon and mix with the roasted red onion. Divide into three and use one part to make the recipes below. If you want to use the roasted veg later, keep them in the fridge for 3 days or freeze them up to 3 months.

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And the three recipes using the main ingredient, butternut squash:

 

#1 Recipe:

Gnocchi with oven roasted veg and bacon

Serves: 4

Time: 11 minutes

gnocchi with oven roasted veg - time-saver recipes

Ingredients

500g fresh gnocchi

1 glove of garlic

4 lean rashers of bacon

One-third of the roasted squash and onion mix

50ml reduced fat sour cream or crème Fraiche

Step 1 

Boil water in a deep pan and cook the gnocchi according to packet instructions.

Step 2

Meanwhile cut the bacon into narrow strips or squares. Heat the olive oil in a frying pan, add the bacon and cook it through, then crush the garlic in.

Step 3 

Add the squash and red onion to the bacon and cook them until it is hot.

Step 4

Stir in a dash of sour cream or crème Fraiche and finally add the cooked gnocchi. Season to taste and garnish with chopped parsley or chives.

 

#2 Recipe:

Oven roasted vegetable risotto with blue cheese

Serves: 4

Time: 30 minutes

Oven roasted veg risotto - time-saver recipes

 

Ingredients

One-third of the roasted squash and onion mix

1 small onion

2 celery sticks

1 tbsp olive oil

Knob of butter

300g risotto or Basmati rice

550ml vegetable or chicken stock

100ml white wine

50g blue cheese like (Gorgonzola, Stilton or Roquefort) or grated cheddar for small children

 

Step 1 

Finely chop the onion and the celery sticks. Heat the oil in a pan, add the onion and celery and cook for 3-4 minutes on low heat until they are soft.

Step 2

Add the rice and the frozen vegetables; pour in 100ml white wine and 100ml stock. Be careful as the liquid is soaked up quickly.

Step 3 

When the rice soaks up all the liquid add more stock and stir. Keep adding the stock and stirring until the rice is cooked and the butternut squash melted into the risotto.

Step 4

Stir the butter into the risotto, and serve it immediately with blue cheese pieces on top.

 

#3 Recipe:

Squash pie with rocket leaves

Serves: 4

Time: 30 minutes

Roastedsquashpie

Ingredients

One-third of the roasted squash and onion mix

150ml sour cream

1 small garlic glove

1 pack light ready rolled puff pastry

1 tbsp fresh rosemary or thyme

½ pack feta cheese

Step 1

Pre-heat the oven to 180C fan/ 350F / Gas Mark 4. Lay the puff pastry onto a baking tray leaving the baking paper under the pastry. Using a knife cut halfway through the pastry 1 cm from the edges creating a frame.

Step 2

Crush the garlic into the sour cream, season with salt and pepper and spread it evenly on the pastry leaving the frame clean.

Step 3

Scatter the squash and red onion evenly on the pie. Chop the rosemary or thyme finely and scatter it over the top of the squash. Crumble the feta over the pie.

Step 4

Place the pie into the oven and bake it for 20 minutes. When it is baked scatter the rocket leaves on top and serve it.

If you need more recipes...

Get your free copy of  the

6 FAMILY MEAL IDEAS
TO MAKE YOUR EVENINGS
STRESS-FREE


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