Category Archives: Butternut Squash

Butternut Squash Goat’s Cheese Lasagne

Butternut Squash Goat’s Cheese Lasagne – Butternut Squash is a favourite of ours, we use it in a lot of dishes and it has been a great weaning vegetable for Toddler ND, it has a sweet, soft taste and is easily steamed or roasted.   Lasagne is one of our weekly meals and with Mr ND being a veggie, the Butternut Squash makes a pleasant change from using a meat alternative and using Goat’s cheese and Parmesan in place of our usual Cheddar gives the Lasagne totally different twist.

I am using ready made pasta but I do have a pasta maker, which I have never used, it’s on my to-do list, right at the top.  I would love to make my own next time.

This meal is very filling, serves 6 generously but will stretch to 8 served with a fresh salad or a side of vegetables.  Keeps well in the fridge overnight to heat up the next day.

 

Picture 445

[yumprint-recipe id=’5′]

bnsqlasagne Collage

Entering this recipe to Foodies100 Ultimate Pasta Challenge

 and  Javelin Warrior’s Made with Love Mondays

 

JWsMadeWLuvMondays (1)

 

 

Butternut Squash Sweet Potato Two Cheese Frittata

Most everything I cook/bake these days has the toddler girl in mind, I would usually add 2 red chilli’s (not forgetting to remove every last seed!) to this frittata but she is still not mature enough for too many spicy foods, especially the way we like them, her time will come! 

This Butternut Squash Sweet Potato Two Cheese Frittata is packed with healthy anti-oxidant rich vegetables and protein rich eggs, great for the toddler tastebuds and a lovely supper dish for all the family.

Prep time -15-20 minutes

Cooking time – 20 minutes

Serves 3-4

Pre-heat your oven to 200°C/180°C fan/Gas 6

Ingredients

1 tablespoon Olive oil
175g Butternut Squash, peeled and cubed
100g Sweet Potato, peeled and cubed
4 medium organic free-range eggs
1 clove garlic, finely chopped
1 red chilli, deseeded and thinly sliced
50g Mozzarella cheese, roughly grated or very thinly sliced
25g Parmesan cheese, grated
50ml crème fraîche
black pepper
Fresh Parsley

Put a pan of water on to boil, when boiling add Butternut Squash and Sweet Potato and cook for about 5 minutes, drain and set aside. 

In a large bowl add the eggs and lightly beat, then add the garlic, chilli, Mozzarella, Parmesan and crème fraîche, stir in until completely blended, scatter some black pepper into the mix to your own taste.

Put a tablespoon of olive oil into a heavy based frying pan, one that can be used in the oven, heat and add the egg mixture to the pan.  Cook on a low-medium heat for about 5 minutes to set the base, then transfer into a pre-heated oven for around another 15 minutes until lightly golden.  Scatter with fresh parsley.

Serve with a side salad and some deliciously crusty bread and butter!

 
>I am entering this post into the #eggmainsinminutes Linky on BritMums sponsored by British Lion Eggs, take a look at the Main Meals in Minutes site at http://www.eggrecipes.co.uk/mainmealsinminutes.

 

Quick Nutritional Info

Eggs – B Complex, Vitamins A, D, E, Iodine, Zinc, Phosphorus, Selenium.

Butternut Squash – Vitamin A, C, E, B-complex – folic acid, vitamins, B1, B2, B3 and B6. Iron, zinc, copper, manganese, magnesium, calcium, potassium, and phosphorus.

Sweet Potato – Vitamin A, B1, B2, B5, B6,C, Calcium, iron, magnesium, manganese, and potassium.

.

Butternut Squash Ginger Soup & the 5:2 diet

Soups deliver such concentrated nutrition, even the little girl is amenable to soup even if it is a few mouthfuls, I can be assured that my homemade soup is full of natural goodness.

Butternut Squash is one of my (many) favourite vegetables, with its dense, orange flesh, it is delicious and sweet with a nutty flavour.  I have wrestled with many a Butternut Squash and have now found the perfect peeler for the tough outer skin thanks to a visit to Lakeland, so now its less challenging and faster to prepare too!

Carrots can be used instead of the Butternut Squash or a mix of both is good too, soup has so many variations and each has their own place within each season.  Although this year the seasons have gone a little awry with snow in April here!

Butternut Squash Ginger Soup is satisfying and filling on my 5:2 fast diet days.  And just in case you haven’t heard about this yet, the 5:2 Fast Diet was brought to us by Dr Michael Moseley when he was researching the health and longevity claims for the BBC2 Horizon programme Eat Fast and Live Longer – for 2 days a week you aim for 500 calories for women and 600 for men.  I have got this down to a fine art now & can easily get around the 500 calorie mark with soups on the menu, I’ve gone a little soup loopy but they are just so easy and delicious, plus you can use up any lingering vegetables from the fridge so less waste!

I make up a pot which will last for the couple of days fasting and is extremely low in fat and calories.  The addition of Ginger gives the soup an interesting zing and warmth.  On non-5:2 days I add crème fraîche, chilli flakes and black pepper which lifts the flavours even more!

For my pot of soup, some of which can be frozen too, popped in ice cube trays for easy access to soup for kiddie meals, I used around 600g of butternut squash, I did weigh it for the benefit of this blog post but usually I just use a medium Butternut Squash.

 

Prep time:  15 mins

Cooking time:  20 minutes

Ingredients

half a tsp butter – I use unsalted
1 medium onion, finely chopped
1 garlic clove, crushed
about an inch of root Ginger
600g Butternut Squash, peeled, deseeded and chopped into small cubes
1 litre of homemade vegetable stock
black pepper, optional

Method

Gently fry the Onion, Garlic and Ginger for a couple of minutes in the butter then add a few tablespoons of water to steam fry for another 2-3 minutes. 

Add the Butternut Squash and steam fry for a further 5 minutes.

Add the Vegetable Stock, I make my own which increases the nutritional value of the soup too, see my blog post on Stock.

Cover and simmer for 15-20 minutes until the Butternut Squash is soft and tender.

Cool, then blend in a liquidiser. 

Nutritious and delicious.

Quick Nutritional Info

Butternut Squash – Vitamin A, C, E, B-complex – folic acid, vitamins, B1, B2, B3 and B6. Iron, zinc, copper, manganese, magnesium, calcium, potassium, and phosphorus.

Ginger – anti-inflammatory, anti-oxidant, carminative, anti-microbial properties.  Potassium, manganese, copper, and magnesium.

Tasty Tuesdays on HonestMum.com