Roasted Butternut Squash

Just like I promised a while ago, here is one of my favorite recipes so far from my new vegetarian bible ;) – Roasted Butternut Squash. This recipe will easily serve 4 people and although in the book it says it is a starter, believe me, this should be treated as a main. I have done some small modifications from the original recipe so if you do get the book, keep in mind this one has “my personal touch”.

Ingredients:

  • 2 small butternut squash
  • 4 garlic cloves, peeled and crushed
  • Olive oil (about 2 or 3 tbsp.)
  • Salt and pepper
  • 4 medium leeks
  • 1 tbsp. mustard seeds
  • 300g cannellini beans
  • 125g French beans
  • 150ml vegetable stock
  • Chives (to garnish)

**** To serve I use Cottage Cheese but sour cream or even yogurt could work too.

Preparation:

First, you will need to preheat the oven to 200ºC. Then, while the temperature rises, lets “play” with the squash; cut them in half (lengthways), scoop out the seeds and score a diamond pattern with a knife. (See picture below) Then, mix the garlic with one tablespoon of the olive oil and brush over the squash. If you don’t have a brush, you can use kitchen paper but as you will probably love this dish, you should consider getting one ;) After seasoning the butternut squash with salt and pepper, roast for 40 minutes.

Diamond Pattern[This diamond pattern will allow the oil and garlic
to “sink” into the butternut squash]

While the squash is in the oven, it is time for the “stuffing”. One quick note before getting started; as I usually buy frozen French beans, make sure you cook them before starting the entire recipe. If you buy them fresh, once you add them to the mix, allow enough time until they tender. Also, don’t forget to clean the leeks before slicing them! I’ve found  sand in the oddest places :P

Mustard Seeds, cannellini beans and chives[Just some of the ingredients -
Mustard seeds, cannellini beans and chives]

Heat the rest of the olive oil in a saucepan. Fry the mustard seeds for a couple of seconds, then add the leeks and keep cooking for 5 minutes. Then add the cannellini beans, the French beans and vegetable stock. Bring to boil and simmer gently until the stock is absorbed by the rest of the ingredients. Get the squash, don’t forget your chosen serving cheese/cream or yogurt and enjoy!

Roasted Butternut Squash[Yum, yum, yum – Roasted Butternut Squash]

Depending on your timing or on your cooking techniques, it is probable that the squash is ready before the filling. No problem at all, actually it is even better if you manage to remove the butternut squash from the oven and let it cool down (A LITTLE BIT) before serving.

I hope you love it as much as I do and please, let me know how it goes if you decide to try it!

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