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Jak's Butternut Squash Recipes
Butternut squash muffins
400g butternut squash, skin on, deseeded and roughly chopped
350g light soft brown sugar
4 large free-range or organic eggs
300g plain flour, unsifted
2 heaped teaspoons of baking powder
A handful of walnuts
1 teaspoon of ground cinnamon
175ml of extra virgin olive oil
Zest of 1 Clementine
Zest of 1 lemon and juice of 1/2 a lemon
140ml of soured cream
2 heaped tablespoons of icing sugar, sifted
1 vanilla pod, split lengthways and seeds scraped out
Preheat the oven to 180°C/350°F/gas 4. Line your muffin tins with paper cases.
2. Whiz the squash in a food processor until finely chopped. Add the sugar, and crack in the eggs. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing - you want to just combine everything and no more.
3. Fill the paper cases with the cake mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the cakes - if it comes out clean, they're done. If it's a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the cakes to cool on a wire rack.
4. As soon as the muffins are in the oven, make your runny frosted topping. Place most of the Clementine zest, all the lemon zest and the lemon juice in a bowl. Add the soured cream, icing sugar and vanilla seeds and mix well. Taste and have a think about it - adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your cakes have cooled down, then spoon the topping on to the cakes. Serve on a lovely plate (on a cake stand if you're feeling elegant, or on a rustic slab if you're more of a hunter-gatherer type!), with the rest of the Clementine zest sprinkled over
Butternut squash in curried butter
For the butternut squash
• 1butternut squash, cut into wedges, skin left on
• 2 tbsp rapeseed oil
For the curried butter
• 1 tsp curry powder
• 30g/1oz butter
• ½lemin, juice only
• 2 tbsp double cream
• 1 tbsp chopped fresh chives, to serve
1. Preheat the oven to 200C/400F/Gas 6.
2. For the roasted butternut squash, drizzle the butternut squash wedges with olive oil. Heat a griddle pan and chargrill the squash for 4-5 minutes, turning occasionally. Place the squash pieces onto a baking sheet, then transfer to the oven and roast for 6-8 minutes.
3. Meanwhile, for the curried butter, place the curry powder, butter, lemon juice and cream into a small saucepan and heat gently, stirring frequently, until the butter has melted and the sauce is well combined.
4. Drizzle the curried butter mixture over the baked butternut squash wedges, then return to the oven and bake for another five minutes, or until tender and lightly browned.
5. To serve, place the butternut squash wedges onto serving plates and sprinkle with the chives.
Butternut squash chips
6. 2 tbsp rapeseed oil
7. ½butternut squash , peeled and cut into thick chip shapes
8. 1 garlic clove, peeled and chopped
9. pinch of curry powder
10. salt and freshly ground black pepper
11. drizzle of summer harvest oil
12. Pre-heat the oven to 220C/425F/Gas 7.
14. Heat the oil in a frying pan. Roast the butternut squash chips and garlic for a few minutes, to colour. Add the curry powder and then transfer to the oven and roast for 10-15 minutes, or until tender.
Butternut squash & coconut stew
• 4 tsp chopped red chillies
• 6 spring onions , roughly chopped
• 2 tsp chopped garlic
• 2 stalks lemongrass, outer leaves discarded, chopped (lemon juice could be used instead)
• 1½ tbsp nut oil, extra if required
• 2 tsp ground coriander
• ½ tsp ground turmeric
• 1 tsp paprika
• 290ml/½ coconut milk, well stirred
• 150ml/¼ pint hot vegetable stock or water
• 750g/1½lbbutternut , peeled, seeded and cut into 5cm/2in chunks
• 2 green cardamom pods, crushed
• 1cinnamon stick
• 1 red pepper, seeded and julienned
• Salt to taste
• 1½ tbsp soy sauce
• 1½ tsp light brown sugar
• 1½ tsp lemon juice
• 2 tbsp coriander leaves
1. Grind the chillies, spring onions, garlic and lemongrass to a paste in a processor, adding a little oil if necessary. Heat 1½ tbsp oil in a heavy saucepan over a medium-low heat. Add the chilli paste and cook, stirring until it is fragrant and no longer tastes raw.
2. Add the coriander, turmeric, and paprika and stir for 1 minute. Add the coconut milk and simmer, stirring for 5 minutes.
3. Stir in the stock and bring to a simmer.
4. Reduce the heat to low and add the butternut squash, red pepper, cardamom, cinnamon stick and salt to taste. Simmer, partially covered until the butternut squash is tender and the sauce is reduced, about 20-25 minutes.
5. Stir in the soy sauce, sugar and lemon juice and simmer for another 2 minutes. Serve garnished with coriander leaves.
6. This is quite a wet stew. It can be thickened with corn flour paste if required. Serve with plain rice.
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