Including chai tea, lemon green tea, fresh basil & mint, earl grey and more Including chamomile & vanilla, elderflower & lemon, rose raspberry ripple and more Including Irish cream, pina colada, rum & raisin, mojito, apple cider and more Including lemon poppy seed, pumpkin pie, apple pie, red velvet, christmas pudding and more Including ginger, wasabi, Mayan chocolate, sweet curry, Chinese five-spice and more Including peanut butter chocolate swirl, pistachio, chocolate hazelnut, maple walnut and more Including strawberry, peaches & cream, mango & passionfruit, date and more Butternut squash recipes Butternut squash soupīlend butternut squash with onion and garlic to make this warming veggie soup, finished with toasted seeds and a swirl of greek yogurt.Including vanilla, cookie dough, chocolate, mint chocolate chip, salted caramel and more Check out one of our brilliant ideas below. Toss chunks in olive oil and roast, bake slices into a creamy gratin, simmer in stock and whizz to a silky smooth soup or stuff halves and roast for a stunning veggie centrepiece. Squash can be cooked in loads of different ways. You can now cut the squash into the size chunks you need. Cut off the slimmer top section then cut the bottom bulbous part in half and scoop out the seeds. To chop squash you will need a large heavy knife and a secure chopping board (put a damp cloth underneath to steady it). The easiest way is to use a ‘Y’ shaped potato peeler and peel the squash while it is still whole. You don’t need to peel squash – the skin is edible and delicious when roasted but if you are making a mash, soup or adding to a stew it’s best to peel it first. Butternut squash is one of the most versatile autumn veg and is in season from September through to Christmas.
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