Roasted butternut squash is such a delight. If there’s one ingredient that sums up autumn, it’s got to be squash. Sweet, warm and comforting, it’s the perfect antidote to those slightly colder, slightly darker evenings. It’s been a busy few weeks and the allotment has been left neglected, so I didn’t hold out much hope for the squashes I’d planted a few months back yielding any goods…but low and behold, when the little champ and I paid it a visit a couple of days ago, squashes are popping up everywhere! If you’re looking for easy to grow veg, it doesn’t get much easier. I’ve barely touched them and we now have MASSIVE plants with lots of fruits to harvest.
To celebrate my first ever home-grown squash, I gently roasted it then whizzed it up with butter to make the silkiest of purées. The seeds were roasted too and liberally seasoned. I even twice cooked the leftover skin and used them as a healthy crisp for hummus! Pairing the roasted butternut squash with these spicy lamb koftas and chermoula was a winner, so simple but packed with flavour.
I’ve got lots more ideas for how I’m planning to use them (like this vegan Thai red curry), so expect to see some more squash recipes popping up soon!
Ingredients 1 small butternut squash halved lengthways, seeds reserved & seasoned 1 knob of butter 300g/10oz organic lamb mince 1 tsp chilli powder (as hot as you like) 1 jar of shop-bought chermoula 2 tbsp Greek yoghurt Fresh coriander, leaves picked
Preheat the oven to 180°C or 360°F.
Season squash flesh then rub with oil. Bake (flesh-side down) for 60 minutes, or until flesh is easily pierced. Add reserved seeds for final 10 minutes (save these crispy seeds for garnish). Scoop flesh into processor, add butter & season. Whiz until smooth, (check seasoning) keep warm.
In a bowl, season lamb & add chilli. Mix then roll into 20g balls. Heat griddle pan until hot. Add koftas and cook for 2 minutes then flip & repeat. Continue flipping each minute until cooked through (6-8mins total).
Serve the purée in warm bowls, with a few good dollops of chermoula & half the yoghurt. Top each with lamb, coriander and roasted seeds.