The month of food has come to a close and not without a hiccup at the final hurdle. I’d already missed a few days over the second half of the month and then ended up unwell right at the very end! I’m glad to be feeling back to normal again (well a normal as a ‘kook’ can feel! 🙂 )
With it being in season I bought a butternut squash, not knowing quite what to do with it. Luckily amidst my families Halloween preparations my parents came round to entertain the nippers and I quickly sidetracked my dad into cooking duties.
He came up with a fabulous flavoursome dish that was ready within 30 minutes.
1 Butternut squash (peeled & diced)
2 Onions (we used white although my Dad would’ve preferred red – it was yummy with white though)
1 Cup Fresh Orange Juice
1 tbsp brown sugar
1 tbsp hemp (shelled)
1 tsp garlic and chilli flakes
1 Cup Spelt
1 Cup Broccoli florets
Salt and pepper
Place the butternut squash and onions into a tray and cover with olive oil, a dusting of sea salt and a grind of black pepper.
Roast in a hot oven at 180 ˚C for 25 mins or until soft.
Put the spelt and broccoli on to simmer for 20 minutes in boiling water.
Meanwhile stir the orange juice, brown sugar, hemp, garlic and chilli in a pan with a little water to create a glaze. When the vegetables are roasted pour the hot glaze over them toss and pop them back in for 5 mins. Grill the tomato whilst they cook then chop and add to the drained spelt.
Serve the roasted spicy butternut squash next to a bed of the spelt mixture.
Delicious Halloween dinner!
The puddings were spooky ‘pumpkin’ jellies – scoop out some oranges, dissolve the vegetarian jelly and fill the skins. When set carve away!