I seem to recall halving the thing and just throwing it in the oven.
― Yr3k (dymaxia), Friday, 28 January 2005 21:14 (fourteen years ago) link
― Casuistry (Chris P), Friday, 28 January 2005 21:49 (fourteen years ago) link
― Matt (Matt), Saturday, 29 January 2005 16:36 (fourteen years ago) link
― Madchen (Madchen), Sunday, 30 January 2005 09:43 (fourteen years ago) link
― Madchen (Madchen), Sunday, 30 January 2005 09:44 (fourteen years ago) link
― PinXorchiXoR (Pinkpanther), Monday, 31 January 2005 11:25 (fourteen years ago) link
― lauren (laurenp), Monday, 31 January 2005 13:33 (fourteen years ago) link
The curry thing sounds good!
― Yr3k (dymaxia), Monday, 31 January 2005 19:38 (fourteen years ago) link
Rub over with a ground mixture of fennel, dried chillies, coriander seed, garlic, salt, pepper and olive oil.
Roast for 45mins-hour until soft all the way thrhough.
In the meantime, remove fibrous stuff from seeds, cover in olive oil and salt, roast until slighty brown (5 mins) and eat while waiting for dinner.
― Chewshabadoo (Chewshabadoo), Wednesday, 30 March 2005 16:27 (fourteen years ago) link
― Pink (Pinkpanther), Thursday, 4 August 2005 14:23 (fourteen years ago) link
― Archel (Archel), Friday, 5 August 2005 12:46 (fourteen years ago) link
4 tbsp extra-virgin olive oil3 sprigs fresh oreganohalf a large butternut squash, peeled, halved, deseeded & cut into small bite-size chunks1 whole head of garlic, separated into cloves but UNPEELED4 tsp Marigold bouillon powder1 litre boiling water40g unsalted butter [optional, use more oil for vegan!]2 shallots, peeled and finely chopped1 mild red chilli, deseeded and finely chopped300g arborio or carnaroli rice100ml dry white wine
Preheat oven to 200c/gas mark 6
Roast the squash and garlic, and 1 sprig oregano, with half the oil plus salt and pepper in a small roasting tin for about 25 mins.
when tender and lightly browned (may need to be turned halfway through) remove veg from oven. Chuck out oregano and remove garlic skins.
Strip leaves from remaining oregano stalks. Bash leaves with remaining oil in a pestle and mortar until it forms a puree.
Put Marigold powder and boiling water in a saucepan and keep simmering over low heat.
Saute the shallots and chilli in the butter [or oil] until soft and barely coloured (5-10 mins). Add the rice and cook for 2 mins til shiny/translucent. Turn up heat and add the wine, let it bubble for 1 min then reduce heat.
Add the stock a ladle at a time for about 20 mins, stirring almost constantly. After 20 mins taste the rice - should be tender but not soggy. Add the roasted veg and the oregano puree, stir gently so as not to squish the squash! When squash is heated through again and the rice is tender (add more stock if necessary), remove from heat and serve immediately.
― Archel (Archel), Sunday, 7 August 2005 16:58 (fourteen years ago) link
I make a pretty decent spicy veg hot pot thing with squash and sweet potato and cauliflower. I recently discovered this great Turkish honey which consists of nuts packed into a jar, filled with honey. A spoon of this in the hot pot works a treat.
― accentmonkey (accentmonkey), Monday, 8 August 2005 21:11 (fourteen years ago) link
― Panther Pink (Pinkpanther), Wednesday, 10 August 2005 11:08 (fourteen years ago) link
Some friends served roasted acorn squash at dinner last week and I was surprised to find the skin just as tender and edible as the insides. Thought it would be tough.
― Miami weisse (WmC), Thursday, 19 December 2019 19:05 (one month ago) link
kabocha (my favourite squash) flesh is also perfectly edible.
― xmas respecter (jim in vancouver), Thursday, 19 December 2019 23:28 (one month ago) link
beautiful, poetic thread title
― johnny crunch, Friday, 20 December 2019 01:24 (one month ago) link
Belle and sebastien really went downhill after this one
― ingredience (map), Friday, 20 December 2019 05:56 (one month ago) link