Food post #1

Autumn has arrived and I'm so spoilt for choices, food-wise. The season brings tasty, easy, and inspiring ideas - whether sweet, savoury, rich or earthy; delicious fresh fruit and veg is one of the definite joys of autumn. We have pumpkins, figs, mushrooms, the crunchiest and sweetest apples, but I'm going to satisfy my hungry appetite with butternut squash! As its name suggests, this orange-fleshed squash has a creamy texture and nutty favour. Apparently it is most used in sweet dishes in the US (April, please confirm!), where is's often flavoured with cinnamon, nutmeg and maple syrup. 


Today I'm going to use this lovely orange thing in my salad for brunch. (Well, it's Sunday so you're not supposed to cook, or do anything anyway!!!). It's so easy to do, nutritious, takes only about half an hour of your time, and leaves you as well as your tummy happy :) 

Here's the recipe if any of you wants to try:

1 butternut squash (a large one to serve 4) peeled and chopped

1 red chilli, thinly sliced

handfuls of rocket leaves and mints 

1 ball of buffalo mozzarella 

and from your storecupboard: 

4 tbsp of extra-virgin olive oil

2 cloves of garlic, finely chopped

2 tbsp red/white wine vinegar

1tbsp honey

+ Toss the chopped squash in olive oil, season with a bit of salt and pepper. Then bake for about 20 mins or until golden at 170-190 degrees

+ Heat the extra-virgin olive oil in a pan, add garlic and chilli and cook til golden. Remove from the heat and pour in the vinegar and honey. Whisk well, set aside - this is your dressing. (I think it can be used for other types of salad as well, it smells and tastes great. So simple to do too!!!)

+ Transfer the warm squash into serving dishes lined with rocket. Sprinkle the mint, then pinch the mozzarella into small chunks and arrange over (this is the fun part! Rip rip rip!). 

+ Pour the warm dressing over the salad and serve

+ ENJOY!!! (yum!)  

H.N.