MIXED SQUASH RECIPES RECIPES

STUFFED BUTTERNUT SQUASH RECIPES | BBC GOOD FOOD

Stuffed butternut squash recipes | BBC Good Food image

Serve a whole squash by stuffing it with fillings and roasting in the oven. Our butternut recipes include flavourful vegetarian options and main meals.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

MIXED VEGETABLE CURRY RECIPE | JAMIE OLIVER CURRY RECIPES

Mixed vegetable curry recipe | Jamie Oliver curry recipes image

A really versatile and hearty dish, packed with colourful veg and using homemade curry sauce.

Total Time 50 minutes

Yield 4

Number Of Ingredients 9

Ingredients

vegetable oil
1 medium red onion peeled and chopped
1 courgette diced
½ butternut squash peeled and diced
100 g mushrooms quartered
1 red pepper diced
150 g cauliflower broken into florets
600 ml curry base sauce
400 ml water

Steps:

1. In a little vegetable oil, fry the onion gently for 10 minutes in a large pan then add the remaining vegetables and stir together. Add the curry base sauce and simmer gently for around 25 to 30 minutes, taking care not to overcook the vegetables. If the sauce becomes too thick, add a little water to give you the desired consistency.

Nutrition Facts : Calories 218 calories, FatContent 9.1 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 7.9 g protein, CarbohydrateContent 29.2 g carbohydrate, SugarContent 17.9 g sugar, SodiumContent 0.1 g salt, FiberContent 9.5 g fibre

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STUFFED ROAST SQUASH | JAMIE OLIVER CHRISTMAS RECIPES

Celebrating beautiful seasonal veg, this stunning vegan main will make your guests feel really special when you bring it to the table. The fruity, nutty grain stuffing is seriously good with the sweet, roasted squash, while my fresh mint sauce makes it all sing. Next-level delicious.
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Total Time 1 hours
Calories 321 calories per serving

Preheat the oven to 190°C/375°F/gas 5. Carefully slice the bottom off each squash to help them sit nice and flat. Cut 2cm from the top to make a lid, then scoop out the seeds, arrange in a roasting tray and season the insides with sea salt and black pepper. Place a frying pan on a medium heat with 1 tablespoon of olive oil. Peel and finely chop the red onion, add to the pan and fry for a few minutes, or until softened. Roughly chop the fruit and nuts, putting a handful aside for garnish, then add the rest to the pan, along with the grains. Toast for a couple of minutes, or until popping, then add 250ml of water and cook for 2 minutes more to soften. Tear in half the mint leaves, give everything a good stir, then have a taste and season to perfection. Divide the mixture between the squash, then pop the lids on and bake for 50 minutes or until the squash is tender. Pick the remaining mint, keeping a few smaller leaves back to garnish, and roughly chop the rest. Place into a bowl with a splash of boiling water, a good swig of red wine vinegar and a pinch of salt. Sprinkle the reserved fruit, nuts, and mint leaves over the squash, then spoon over the mint sauce, and serve.

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STUFFED BUTTERNUT SQUASH RECIPES - BBC GOOD FOOD

Serve a whole squash by stuffing it with fillings and roasting in the oven. Our butternut recipes include flavourful vegetarian options and main meals.
From bbcgoodfood.com

See details

MIXED VEGETABLE CURRY RECIPE | JAMIE OLIVER CURRY RECIPES

A really versatile and hearty dish, packed with colourful veg and using homemade curry sauce.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 218 calories per serving

1. In a little vegetable oil, fry the onion gently for 10 minutes in a large pan then add the remaining vegetables and stir together. Add the curry base sauce and simmer gently for around 25 to 30 minutes, taking care not to overcook the vegetables. If the sauce becomes too thick, add a little water to give you the desired consistency.

See details

STUFFED ROAST SQUASH | JAMIE OLIVER CHRISTMAS RECIPES

Preheat the oven to 190°C/375°F/gas 5. Carefully slice the bottom off each squash to help them sit nice and flat. Cut 2cm from the top to make a lid, then scoop out the seeds, arrange in a roasting tray and season the insides with sea salt and black pepper. Place a frying pan on a medium heat with 1 tablespoon of olive oil. Peel and finely chop the red onion, add to the pan and fry for a few minutes, or until softened. Roughly chop the fruit and nuts, putting a handful aside for garnish, then add the rest to the pan, along with the grains. Toast for a couple of minutes, or until popping, then add 250ml of water and cook for 2 minutes more to soften. Tear in half the mint leaves, give everything a good stir, then have a taste and season to perfection. Divide the mixture between the squash, then pop the lids on and bake for 50 minutes or until the squash is tender. Pick the remaining mint, keeping a few smaller leaves back to garnish, and roughly chop the rest. Place into a bowl with a splash of boiling water, a good swig of red wine vinegar and a pinch of salt. Sprinkle the reserved fruit, nuts, and mint leaves over the squash, then spoon over the mint sauce, and serve.

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