RECI PES
ROAST SOME BUTTERNUT SQUASH WITH SEASONING AND YOU’VE GOT THE FOUNDATION FOR A HEARTY SOUP OR A FLAVOURFUL SALAD. GARDEN KITCHEN SHOWS YOU HOW… THE GARDEN KITCHEN’S SQUASH SENSATIONS INGREDIENTS • 2 x butternut squash • 2 x small red onions • 4 x garlic cloves • Sprig of rosemary and thyme • Pinch of chilli flakes
ABOUT THE GARDEN KITCHEN Serving homemade, rustic food from their friendly cafe on Mill Road, The Garden Kitchen also has branches at the Botanic Gardens and Kettle’s Yard. Typical eats include tartiflette, spinach and feta pie and world-beating sausage rolls. thegardenkitchencambridge.co.uk
• Pinch of cumin • Salt and pepper • 100ml olive oil FOR SOUP • 1 tbsp vegetable stock in 800ml water FOR SALAD • Goats cheese
• Salad leaves or baby spinach • Hand full of toasted walnuts • 2 fresh figs (if you have them)
STEP-BY-STEP GUIDE Peel and deseed the squash, cut into roughly 1in square chunks, add the roughly chopped red onion. Crush or thinly slice the garlic and chop the fresh herbs. Put all this into a roasting tin and add the chilli, cumin, salt and pepper and olive oil. Roast at 180°c for about 30 minutes or until the squash is soft but still holding its shape. Once you have this roasted you can decide if you’re in the mood for a warm salad or soup. To make soup, tip the tray of squash into a saucepan, add the water and stock. Bring to the boil, then simmer for ten minutes. Blend, and season to taste. Garnish with harissa and toasted pumpkin seeds. This soup freezes well. To make a salad, arrange the roasted squash and onions over the leaves and top with crumbled goat’s cheese, toasted walnuts and seeds. Add the figs and a dressing of your choice, balsamic glaze works really well.
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