A Little Goes a Long Way

butternutSometimes planning a food shop can be tricky, I myself prefer to buy everything needed for the week ahead in one go, which is why I like to buy ingredients I can use more than once, in a variety of ways, not only is this less time consuming, it’s less damage on the purse strings and less bags to carry on the rush hour train commute home.

I’ve come up with two recipes that can be enjoyed for both lunch and dinner, the star of the show being Butternut Squash, both are delicious and healthy, just chopping the Butternut Squash is a work out in itself.
I hope you enjoy them as much as I do.

Squash Salad Recipe
Serves 2, Gluten Free.
– 1/2 Butternut Squash.
– 1 Bag of Rocket.
– 1/2 a packet of Parma Ham or if vegetarian use 30g of crumbled Feta Cheese.
– 2 Garlic Cloves, crushed.
– 1 teaspoon of Paprika.
– 1 tablespoon of Oregano or mixed Herbs.
– Salt and Pepper to taste.
– Olive Oil.

1. Preheat oven to 200C.
2. Halve the Butternut Squash, then cut the Squash into slices or chunks, removing the skin.
3. In a bowl mix together the Garlic, Paprika and Oregano with enough oil to loosen the mixture, rub the whole lot over all the Squash pieces so they are well covered.
4. Place the Squash in one layer in a roasting tray and season lightly with Salt and Pepper.
5. Cover tightly with tin foil and bake for 30 minutes, or until the Squash is soft, then remove foil and cook for another 10 minutes until golden and crisp.
6. Serve on a bed of Rocket, top with torn Parma Ham or Crumbled Feta Cheese if vegetarian and season with Salt and Pepper to taste.

Squash Soup Recipe
Serves 2, Gluten Free.
– 3 Carrots.
– 1/2 Butternut Squash.
– 1 Sweet Potato.
– 1 Can of tinned Tomatoes.
– 1 Large Onion, thinly sliced.
– 1/2 a packet of Parma Ham (optional).
– 2 Garlic Cloves, crushed.
– 2 teaspoons of Paprika.
– 1 tablespoon of Oregano or mixed Herbs.
– 1 tablespoon of Tomato Puree.
– 1 Vegetable Oxo Cube.
– 1 teaspoon of Marmite/Yeast Extract.
– Chili flakes to taste.
– Salt and Pepper to taste.

1. See points 1 to 5 above.
2. Using a large saucepan fry off Onions and Garlic in Olive Oil until soft and translucent.
3. Add peeled and chopped Carrots and Sweet Potato along with 1 teaspoon of Paprika, stir together until soft.
4. Once soft in goes tinned Tomatoes and the baked Butternut Squash along with 800ml of water, stir in Puree, stock and Yeast Extract, bring to boil.
5. Once boiling, turn down heat, cover pan and leave to simmer for 30 minutes.
6. After 30 minutes blend and serve, top with Chili flakes and cooked (lightly fry for 5 minutes) Parma Ham, optional. Season with Salt and Pepper to taste.


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