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    • 31 October 2017
    Squeeze in a Squash…

    Squeeze in a Squash…

    Technically a fruit, and just as healthy, colourful squash abound at this time of year; and I love the sight of carved pumpkins decorating garden walls, house porches and windows. Lit up for the spooky night and eagerly sought out by trick or treaters.. One of the greatest treats for your body though is in cooking this most nutritious, colourful food and benefitting from the super-high levels of beta carotene, along with vitamin C, minerals and fibre it contains. Don’t be scared – no need to wrestle a super-sized pumpkin into your oven; look out for the smaller squash like the green/yellow acorn squash or the small bright orange onion squash. All you need is a sharp knife (to get through the skin..!) and a bit of time to roast or steam it. The best squash I ate was on a chilly Autumn holiday in Vermont where it was split in half, filled with butter and maple syrup and roasted in the oven until soft and super-sweet, eaten with friends in a log cabin in front of the fire… Often cut in half, stuffed and roasted for about an hour, they are also really versatile once cooked in wedges or cubes - transform into soup, eat as an accompaniment with your roast dinner, add to risotto, stir fry and salads. They make a great snack cubed, roasted with a little olive oil, salt and pepper, cooked until the skin has a crispy-softness and the bright orange flesh has a warm, creamy texture. Equally delicious hot or cold.
    Squash Squares: Onion Squash 2 tablespoons Olive oil (or you could use a flavoured oil such as chilli infused olive oil) Freshly ground black pepper Sea Salt Additional seasoning or herbs/spice of your choice – try dried rosemary or Chinese Five Spice mix Rinse and dry the outer skin – no need to remove it. Cut the squash in half, scoop out the seeds and cut the squash into cubes. Put the squash on a baking tray and drizzle over the oil, a sprinkling of salt and black pepper and any other seasoning. Bake in a pre-heated oven at 190/375/gas 5 for 45-60 minutes until soft and caramelized. Enjoy as a snack or stir into a quinoa-based lunch…
    Colourful Quinoa and Squash Lunch White, Black and Red Quinoa seed mix (60g dried quinoa per person) Water to cook the quinoa – 3 times the amount of dried quinoa you are using. Squash Squares (as above recipe).
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