Hasselback Butternut Squash with Honey, Sage and Chilli.

My Instagram feed is looking a little orange lately, it comes with the territory during the autumn months with the abundance of root vegetables available and I love their comforting flavours. This roasted hasselback butternut squash has been making a regular appearance on our table lately and with good reason – it’s simple, fuss free and goes wonderfully as a side or as a main in it’s own right.

Ingredients 

1 butternut squash

1 tablespoon chopped sage

1 teaspoon chilli flakes

2 tablespoons honey

25g butter, diced

1 pinch salt

Method

Preheat the oven to 200c

Slice the squash lengthways before using a spoon to scrape out the seeds, then top and tail before peeling with a potato peeler – this is fairly time consuming but worth it to get a lovely smooth base. Then place them flat side down on a lined baking tray.

Using a sharp knife carefully cut very thin slits across the squash – making sure you only take the knife a third of the way down so as not to break them, you can score the rest of the way down the sides with the knife afterwards.

drizzle the honey over the top of the squash and rub it in with your hands to make sure it is completely covered, then evenly distribute the diced butter so that it soaked into the slits as it melts and sprinkle the chopped sage, chilli and salt over the top.

Bake in the oven for 45-60 minutes depending on the size of your squash, and serve. See – I told you it was easy!

 

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Carrot, Apple and Roasted Butternut Squash Soup

Christmas has been and gone and it really was lovely, but we are nearing the end of January now (which, for the record always feels about six weeks long) and as we tick over into February, I am always desperate for Spring to arrive. I have spent much of this month wondering when the days will get longer (soon), when will we start walking to school in warm early spring sunshine (er, that’s never happened) and when will Winter runs not be spent soaking wet, freezing cold and fighting gale force winds (hmm, again…).

As a small time food blogger with all the patience of a three year old, one of my ’issues’ with this time of year is the lack of daylight (first world problem anyone?) – that orangey-yellow pixelated light that is cast over all photos taken after 3pm drives me a bit mad, which is silly really because all moaning aside, Winter is beautiful –  particularly in this part of the world, where the low light over the sea gives the waves that amazing off white hue, and the shops are full of glorious root vegetables and greens. Plus, Winter was made for slow cooking, baking, soups, stews and feel good food and there is nothing not to like about that…

Below is the recipe for my current favourite soup – carrot, butternut squash and apple with thyme. I like it with a slab of warm, buttered sourdough and at least three holiday magazines. It’s dead easy – let me know what you think.

 

1 x small butternut squash

7-8 decent sized carrots

2 apples (whatever is loitering in the fruit bowl)

Fresh thyme

1 bay leaf (fresh or dried)

Vegetable stock – 600ml

Salt and pepper to taste.

Creme fraiche

 

Halve and drizzle the squash with olive oil before baking in a low oven with a few sprigs of thyme and a bay leaf – time will vary depending on the size of the your squash.

In the meantime peel, chop and boil your carrots and apples in the vegetable stock, making sure to add the apples towards the end of the cooking time.  

When everything is cooked, add in your roasted butternut squash and some more thyme before whizzing everything up in a blender. At this point you might want to add more stock or water depending on how thick you like your soup – I like mine quite thick. Season to taste, sloop into a bowl, then shake on some thyme leaves and a good sized spoonful of creme fraiche.

Best enjoyed after a freezing cold dog walk while someone else is bathes your sodden, muddy dog.

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My Top Ten Christmas Foods

It’s been a while since I wrote a blog. Spending the best part of 2017 studying, working, looking after my family and trying to start a food blog from scratch, has been brilliant but exhausting and something had to give. Thankfully, every time I count the children and pets they all seem to be there and it was worth it – I passed my course! However I’m back now – fresh(ish)  faced and about to replace studying with marathon training. At least I’ll be hungry.

The utterly brilliant thing about December is the fact that officially – CHRISTMAS HAS ARRIVED!!!! I love Christmas, all those twinkling lights cutting through the fug of winter, the planning, list making, self gifting (just me?) and dragging the Christmas cookery books down from the shelves to pour over (honestly – if you haven’t bought Nigel Slater’s Christmas Chronicles yet, why not – it’s amazing!)

Anyway, enough with all the wittering and without further ado  – here are my Top Ten Christmas Foods….

Mince Pies – I hated mince pies as a child but I love them now, cold with custard, warm with ice-cream or on their own with a cup of tea or better still, some mulled cider. My current obsession is Richard Bertinet’s variation, with frangipane topping the mince pie – they are only improved by adding a huge dollop of clotted cream. If you aren’t lucky enough to live in Bath and have the Bertinet bakery close to hand (me neither) then the recipe for these little beauties is here.

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Cheese – Who doesn’t love a cheese board? Hands down, one of the best parts of Christmas food shopping is choosing and going completely overboard on the cheese selection. I can’t do without a roof of the mouth stripping stilton (preferably potted), an oozy brie and a creamy blue – the Blue Boy from Country Cheeses in Topsham is out of this world.

Figs – I don’t know why, but I definitely think of figs as a classic Christmas food – wrapped in bacon as a canape, served sliced with cheeses, in chutney, dried and used to liven up a Christmas cake or even as an interesting addition to mincemeat, they are incredibly versatile and always well received. We’ll be serving Hillside’s Fig Chutney with some squishy blue cheese this year..

Turkey – We sometimes have a rib of beef for Christmas for a change, but if I’m honest it never feels quite as festive. Plus, the leftover possibilities with turkey are endless and nothing goes as well with pigs in blankets (which obviously are a compulsory Christmas foodstuff). I also really enjoy the ceremony of visiting the butchers, discussing my wishlist and placing the order. For the past three years we have had a Turkey Bomb from the Butchers at Darts Farm and I will be ordering the same again this year. Boned and rolled with a choice of stuffings (I love the cider, apple and sage) and covered in bacon it looks great, takes the pressure off the prep work on the big day and tastes amazing. See what I mean here.

Pate – We make a lot of it at this time of year and I don’t think a Boxing Day buffet would be the same without it. My husband and I differ in our opinions on this. He likes his as coarse as possible and I prefer smooth – he does make a cracking mackerel pate though and we are both in agreement that this recipe for chicken liver pate by Delicious magazine is a winner.
Sprouts – It’s a bit of an obvious choice but honestly, I just LOVE them. Cooked with bacon, chestnuts or both, roasted with parmesan or just steamed and served as they are. And let’s not forget sprout tops – I like them best gently steamed with butter and pepper, served with some really good sausages and garlicky mash. 

Christmas Eve canapes – I love Canapes, partly because nothing goes with canapes quite like a glass of fizz and well, any excuse. But also because they are as easy or difficult as you want them to be (each to their own, but I have yet to taste a supermarket canape that wasn’t just a little bit greasy or artificial tasting). Nigella’s mini sausages in Soy and cranberry have been my go-to for years and more recently the salt baked new potatoes from Nigel Slater’s Christmas Chronicles, halved and served with a blue cheese and goats curd dip and ribbons of smoked trout are a favourite. See pge 412 in the book.

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Lebkuchen – The problem with Lebkuchen is that I make it, and then spend the next three days unable to walk past the kitchen without shovelling a piece in. Horribly moreish and so pretty, this German gingerbread-biscuit hybrid is a truly Christmassy addition to my list.  Make your own with this recipe here. But don’t say I didn’t warn you.
Leftovers – As an adult, I think leftovers might be the best of Christmas foods and I always order a big enough turkey and ham to give plenty. From bubble and squeak in the morning with a perfectly poached egg and and streaky bacon, to the inevitable turkey and leek pie to sweep up what’s left before we move on to New Years Eve. This year I’ll be turning my leftover turkey into this pie from Jamie Oliver. 

Pickled Red Cabbage – I’m using this as a bracket for one of my favourite childhood memories. On Christmas day evening, our parents would lay out cold turkey and gammon sandwiches, salad, cheese and biscuits, pickled onions, gherkins and red cabbage (half of my twin sister’s plate would be red cabbage) and as an extra special treat – a glass of Tizer (I couldn’t tell you now what Tizer tasted of, but we LOVED it back then). Then we’d either play games or all settle down to watch E.T./The Goonies/Home Alone and work our way through the Quality Street tin. Bliss. Here’s how to pickle your own red cabbage.

So that’s it, my list of favourite Christmas foods and where they fall in my ideal culinary Christmas. Not sure about the Tizer though, that might be best left in the memory banks along with the year I ate my entire selection box before 5am on Christmas morning…