Tag-Archive for » butternut squash «
This is a very quick and easy meal to put together, it is healthy, tastes great and also makes for a reasonably light meal. I always make more pumpkin as i like to make pumpkin soup the next day, although this time I did try a new recipe for the pumpkin which I really enjoyed I will be posting that one over the next few days. You will see from the photo I accidentally over cooked the lamb I got side tracked I much prefer my lamb quite pink in the middle.
Ingredients
Olive oil
Ground cumin
700g Butternut squash, cut into cubes
1 Tablespoon olive oil, extra
4 Lamb fillets
2-4 Teaspoons pesto sauce per fillet (Depending on the size of them.)
290g Jar mixed grilled vegetables, drained, eggplant, peppers etc… (160g net)
1 Tablespoon pesto sauce, extra
200g Baby spinach leaves
8 Fresh basil leaves
1 Tablespoon lemon juice
Method
1. Place pumpkin pieces in a bowl drizzle with olive oil and sprinkle with cumin and stir to combine.
2. Either cook pumpkin on stove top, covered, over a medium heat in a fry pan or roast in the oven until tender, about 30 Min’s.
3. Rub 2-4 teaspoons of pesto over lamb fillets and cook until browned in both sides and done as desired. Rest and slice into strips.
4 Mix 1 tablespoon pesto with the drained grilled vegetables.
5. Toss spinach in the lemon juice.
To Serve: Divide spinach among plates top with pumpkin, sliced lamb and grilled vegetables and garnish with basil leaves.
All photos taken by me unless otherwise stated.
The weather is getting colder outside and the time for lots of warming soups is upon us. Here is a one for thick pumpkin soup.
Ingredients
2 Tablespoons olive oil 
2 Leeks, thinly sliced
2 Carrots, chopped
3 Cloves garlic, crushed
1.3kg Butternut pumpkin flesh, chopped
3 Cups water
3 Teaspoons chicken stock, concentrated (powder, cube, paste etc.)
180ml cream
pepper to taste
Method
1. Heat the oil in a pan add leeks and garlic and cook until soft.
2. Add carrots, pumpkin, stock and water and cook covered until pumpkin is soft.
3. Spoon 2 cups of liquid out, (You want it to be quite thick) Blend or process soup until smooth. Add pepper to your liking.
4. Serve soup in bowls pour a about 1-2 tablespoons of cream over top and serve immediately.
Makes about 6-8 servings great for lunches or as a starter
All photo’s taken by me unless otherwise stated.
