Gousto Butternut Squash Food

EASY BUTTERNUT SQUASH CURRY WITH SPINACH

Steps:

• Spray a large large saucepan over a medium high heat with cooking oil spray.
• Add the onion and fry until softened.
• Add the onion, garlic, ginger, cumin, coriander, turmeric and chilli powder with about 60ml (4 tablespoons) of the stock to prevent any sticking and cook for approx 30 seconds until paste like.
• Add in the cubed butternut squash and remaining stock and mix to combine
• Bring to a boil, reduce heat, cover and simmer until the squash is tender (approx 25-30 minutes). Roughly squash a few pieces of the squash as it helps thicken the sauce.
• Stir in the coconut milk until creamy.
• Add the spinach and stir until wilted.
• Taste and season with salt and black pepper as needed.
• Serve and enjoy!!
• Set instant pot to saute mode, once it displays hot, spray the inner pot with cooking oil spray and add the onion frying until softened.
• Add the garlic, ginger and spices with a 1/4 cup (4 tablespoons) of the stock and cook for approx 30 seconds until paste like.
• Add in the cubed butternut squash and remaining stock and stir until combined, ensuring you scrape any bits stuck to the bottom of the pan.
• Add the lid, close valve (if instant pot is not self sealing) and set to cook for 6 minutes high pressure.
• Once it has finished cooking time, open valve to quick release the pressure.
• Remove lid, set instant pot to saute mode. Roughly squash a few pieces of the squash to thicken sauce and stir in the coconut milk until creamy.
• Add the spinach and stir until wilted.
• Taste and season with salt and black pepper.
• Serve and enjoy!!

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 425 degrees F.
• Trim both ends off the squash and remove the skin with a vegetable peeler. Cut the squash in half lengthwise with a large, sharp knife. Scoop out the seeds with a spoon. Cut the squash halves crosswise into 1-inch thick half-moons, then dice into 1-inch pieces. (A 3-pound squash will yield about 7 cups.)
• Place the diced squash, olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Toss to coat evenly. Spread the squash in a single layer on a rimmed baking sheet. Roast for 35 to 40 minutes, until the squash is lightly browned and tender, turning once with a metal spatula.

BUTTERNUT SQUASH AND HALLOUMI SALAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine butternut squash pieces, 2 tablespoons olive oil, salt, and pepper in a bowl; mix to combine. Place on a baking sheet.
• Bake in the preheated oven until butternut squash is tender, about 20 minutes.
• Meanwhile, bring water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
• Place green beans into a large skillet over high heat and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans are soft, 5 to 10 minutes.
• Preheat a nonstick frying pan over high heat. Place halloumi cheese slices on a plate and brush both sides lightly with 2 tablespoons olive oil. Cook cheese in the hot pan until each slice develops a deep brown crust, about 1 minute on the first side and 1 to 2 minutes on the other.
• Allow all ingredients to cool. Combine roasted squash, green beans, halloumi cheese, couscous, and pine nuts in a bowl. Drizzle with honey mustard dressing.

BUTTERNUT BIRYANI WITH CUCUMBER RAITA

Steps:

• Pour 425ml boiling water over the dried mushrooms and set aside.
• Heat the oil in a non-stick pan. Add the onions, garlic, ginger and chilli and stir-fry briefly over a high heat so they start to soften. Add the rice and squash and stir for a few mins. Tip in the cumin and coriander then stir in the mushrooms and their water with the bouillon.
• Cover the pan and simmer for 20 mins until the rice is tender. Meanwhile mix the cucumber and yogurt with the mint to make a raita. Stir the coriander and almonds into the rice when it is ready and serve with the raita and a few extra leaves of mint or coriander.