butternut squash » Freakin' Delicious!

Pumpkin and Eggplant Curry

I don’t post as many savory recipes as I’d like to in the site.

…but I’m starting to and it’s looking good.

This is the first curry based recipe in the site, so there’s an improvement!

I’m thinking of making some fancy little buttons to each recipe post, describing its main characteristics.

Such as, a vegan button for vegan recipes, low fat, healthy, low gi, quick and easy, etc.

This recipe is vegan and like most Indian/Thai curry dishes, very hearty. You can eat a bowl of this with some

rice and feel satisfied for the whole day. Well, not the whole day, but you get the idea.

I’m a big fan of butternut squash and that being the main ingredient, I knew I’d love this!

This recipe is from the Australian Women’s Weekly Family Favourites recipe book.

INGREDIENTS:

2 tbsp olive oil

1 medium brown onion, chopped

1 clove garlic, crushed

1 tsp grated fresh ginger

2 fresh small red thai chillies, chopped finely (you can use piri-piri chillies)

1 tsp ground cumin

1/2 tsp ground turmeric

1/2 tsp ground cardamom

1/2 tsp ground fennel

8 baby eggplants, sliced thickly

1 kg butternut squash, cut into 2 cm cubes

1 can diced tomatoes

1 400 ml can coconut cream

1 cup vegetable stock

1 tbsp tomato paste

1 can chickpeas, rinsed and drained

1/2 cup coarsely chopped fresh mint

DIRECTIONS:

Heat oil in large saucepan and cook the onion, garlic, ginger and chili, stirring, until onion softens.

Add spices and eggplant and cook while stirring for 2 minutes.

Add pumpkin, undrained tomatoes, coconut cream, stock and paste and bring to a boil.

Reduce heat and let simmer uncovered for 20 minutes. Add chickpeas and simmer uncovered for about

10 more minutes or until vegetables are tender.

Serve bowls of curry, sprinkled with mint, either over rice or plain with naan bread, pita bread or tapas.

Spooky Pumpkin Spice Cookies

Here it is, my first actual recipe post to this new and improved site!

Halloween is getting close and most of you know or should know that its one of my fave

holidays, second to Christmas.

..and most of you know or should know that one of my fave veggies is pumpkin/butternut squash.

Lets combine the two, shall we?

…and you get Halloween themed pumpkin cookies!

There are so many things that can be done… Like a Pumpkin Bread baked in a round cake tin,

covered in chocolate ganache with a white chocolate spiderweb drawn on top. Hmmm…

Now that I’ve mentioned it, I just might make it for the big day.

These cookies are easy and fun to make, call over a friend to help you make the silly skulls, spiders,

spider webs, go nuts!

Another thing you can do to get that Halloween orange and black decoration theme, is by simply

dipping the cookies half way into dark chocolate.

Another idea I just had for all you milk and cookies lovers is by adding green food coloring to the

milk just to make it look gross! Dip in your spooky cookies and you got yourself a tasty Halloween treat.

INGREDIENTS:

Cookies

2 1/2 cups all-purpose flour

2 tsp baking powder

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1/2 tsp salt

1/2 cup butter or margarine, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 tsp vanilla extract

Icing

2 cups confectioners’ sugar

3 tbsp milk

1 tsp vanilla extract

DIRECTIONS:

Cookies

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon,

nutmeg, ground cloves, and salt; set aside.

2. In a medium bowl, cream together the 1/4 cup of butter and white sugar.

Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy.

Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

Icing

1. To Make Icing: Combine confectioners’ sugar, milk, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

coookies

Makes 40 cookies

Pumpkin Bread

Hello fellow foodies, once again I bring you yet another SWEET recipe!

Yay, because you can never have enough sweet recipes… especially baking recipes.

I like to bake, its that whole chemistry and measuring, mixing and kneading that makes it all so fun.

The best part is seeing how that little experiment turned out after baking in the oven.

Sometimes good, sometimes bad, it can all be very unpredictable.

Luckily, you won’t have an issue with this recipe, because its so easy to make and always turns out perfect.

Not only that, but while it’s doing the baking in the oven, your house becomes infused with the smell of cinnamon,

ginger and cloves together.

You’re probably a little confused as to why I’m posting a winter/fall recipe, pumpkin being in season during winter

and fall…

Well I live in the southern hemisphere so, tis the season!

So, if you’re living up North, save this recipe for the chilly months to come, they’ll be here before you know it.

INGREDIENTS

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup water

3 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour three 7×3 inch loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.

Stir the dry ingredients into the pumpkin mixture until just blended.

Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick

inserted in center comes out clean.

This recipe is from Allrecipes.com

Chicken and Butternut Squash Lasagne

Butternut squash…

It’s my all time fave veggie, delicious cooked in everyway!

One of my all time fave dish?

Lasagne.

So why not mix the two faves together?!

The result was pure, creamy, mouth watering, comforting textures and flavors.

To tell you the truth, it was the BEST lasagne I have ever made!

So please, take the time to make this freakin’ delicious and easy dish for your next dinner.

INGREDIENTS:

1 butternut squash (about 3 cups, cubed) Chicken and Butternut Squash Lasagne

1 tbsp olive oil

3 tsp oregano

3 skinless chicken breasts (or use leftover chicken)

2 cloves garlic, roughly chopped

400g can of chopped tomatoes

no-cook lasagne sheets (or fresh, like me)

2 tsbp butter/margarine

3 tbsp plain flour

2 cups milk

1 tsp grated nutmeg

1 1/2 cups grated mozzarella cheese

salt and pepper

DIRECTIONS:

Preheat the oven to 400ºF/200ºC.

Peel and cut the butternut squash into cubes, drizzle with olive oil, sprinkle with 1 tsp of oregano,

season with salt and pepper and roast until its tender.

Chop the chicken breasts into small pieces (or shred up leftover chicken).

Heat a tbsp of olive oil, add the garlic and let it get nice and to a light brown color and add the chicken and cook.

Now add the tomatoes and herbs, let it simmer for 5 minutes, turn off the heat and cover it.

Meanwhile, make the béchamel sauce (white sauce).

Melt the butter and then whisk in the flour. Let the paste cook for a minute then add the milk, a little at a time,

whisking well so you wont have any small lumps (do this in medium heat).

If it gets too thick add in more milk, or if it isn’t creamy enough add in more flour.

Once its done add in the nutmeg and stir until its well mixed in.

In a 30cm square lasagne dish add a small layer of the chicken and tomato sauce (use about one third of the

mixture, don’t worry if it doesn’t completely cover the bottom of the dish).

Top with a layer of lasagne and top this with half the roasted butternut squash and 1/2 cup of cheese.

Add another layer of lasagne, followed by chicken and tomato sauce.

Top this with the remaining butternut squash and 1/2 cup of cheese.

Add another layer of lasagne, top with the remaining chicken and tomato sauce, top with another lasagne

layer, pour the white sauce all over and sprinkle the rest of the cheese on top.

Freakin' Delicious!

Pumpkin and Eggplant Curry

Spooky Pumpkin Spice Cookies

Pumpkin Bread

Chicken and Butternut Squash Lasagne

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