Butternut Squash With Minted Green Peas Butternut Squash Americaine Food

BUTTERNUT SQUASH WITH MINTED GREEN PEAS (BUTTERNUT SQUASH AMERICAINE)

Steps:

• Preheat oven to 275 degrees.
• Split the squash, lengthwise or crosswise, in half. Scrape out and discard the seeds. Cut off a thin slice from the bottom of each half so that it will rest firmly upright in a pan.
• Brush the rims and cavity of each squash with the melted butter.
• Blend the sugar and ginger and sprinkle each half, rim and cavity, with equal portions of the mixture. Arrange the halves on a baking sheet and bake one hour.
• Meanwhile, put the peas into a sieve and run hot water over them for 15 seconds or until defrosted. Put the peas in a small skillet. Add the one tablespoon butter, mint, salt and pepper to taste. Cook briefly until heated throughout. Do not overcook. Fill the squash halves with the peas and serve immediately.

BUTTERNUT SQUASH AND BEAN BAKE

Steps:

• Preheat oven to gas mark 4.
• Heat the oil in your oven and hob proof pot and add the onions fry until soft and going a little brown
• add the garlic the beans and the squash and herbs and spices and stir
• add the passata and the chopped tomatoes crush the tomatoes a little with the back of a spoon put the lid on and bake at 4 for about an hour until thick gloopy and warm. If using dumplings of any kind add half hour before cooking time and cook uncovered until crispy on top.
• serve on its own with vegi sausages or banked potatoes and cheese yum yum.