Tuesday 30 October 2018

Butternuts 2 ways

A month or so ago June harvested the butternut squashes and one is showing signs of softening. So time to dream up some tasty meals with butternut squash. So here goes.

As we only have 2 hours, we started with the no bake pumpkin pie (made with butternut squash) as it needs to be refrigerated for 2 hours.

Then we made the easiest and tastiest butternut squash soup which we ate with a freshly baked bread roll and hummus.

1 cup natural  Greek Yogurt 
3 cups self raising flour  
a pinch of salt 

Combine yogurt and 3 cups flour in the bowl.  
Mix until combined, scraping down the bowl as necessary until combined. 
Knead on high for 10 minutes. 
Preheat oven to 200 degrees.
Line a tray with baking paper and set aside.
lightly flour the bench top and roll into approx 2 inch balls.
Pop in the oven for 12- 15 minutes
Once cooked let cool .

Makes 12

No bake pumpkin Pie

1 cup cooked pumpkin/butternut
1 cup milk
¾ c brown sugar
2 tbsp cornstarch
¼ tsp salt
1/4 tsp cloves
½ tsp ginger
1 ½ tsp cinnamon
¼ tsp nutmeg


Making the shell
50g melted butter
180g crushed ginger nuts biscuits
2 tbsp maple syrup

Mix and press into the bottom of a lined pie dish

Combine all ingredients in a heavy duty pan, consistently stirring. Bring to a boil over medium heat until thicken. Pour into the pie crust and let cool before refrigerating. (have put in the freezer to speed up the cooling period)


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