Mixed Squash Feast

Another simple to make but delicious and filling meal.
Ingredients
1 Tblsp olive oil
1 onion, diced
2 cloves garlic, crushed
2 Tblsp plain flour
1 400 g 14 oz tin chopped tomatoes
300 ml 1/2 pt vegetable stock
salt and pepper to taste
1 small butternut squash, peeled, seeded and cut into chunks
1 small gem squash, peeled, seeded and cut into chunks
1 small spaghetti squash, peeled, seeded and cut into chunks
2 fennel bulbs, cut into chunks
Topping
1 tsp caraway seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 Tblsp pumpkin seeds
1 Tblsp sunflower seeds
1 slice of thick bread
1 Tblsp olive oil
2 punnets of garlic cress.
Method
Heat the oil in a frying pan and cook the onion and garlic for 3 minutes.
Stir in the flour. Add the chopped tomato and vegetable stock. Season to taste and bring to the boil.
In a large pan or a slow cooker add the squash and fennel. Pour over the tomato mix. Stir and cook on low for 4 hours.
Toast all the seeds in a hot dry pan for 2 to 3 minutes.
Cut the bread into chunky croutons and heat the oil in a frying pan. Sauté the bread until crisp.
Serve the vegetable stew in a warm bowl. Decorate with the toasted seeds, scatter over the croutons and finish with a sprinkle of cut garlic cress.
Serves 4 people.
Variation: decorate with rocket salad as a quick alternative.

Advertisements
This entry was posted in Main course and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s