Recipes - tips and suggestions

[andy popp]

I've always been a bit surprised there's never been a recipe thread - or maybe there hasn't been for a good reason and this will prove to be a complete dud.

Anyway ... we get a veg box and this week it contained a Hokkaido squash. We got one once before and I made soup, which was nice enough, but I'd like to try something else. Anyone got a killer recipe idea?

 

[slab_happy]

Haven't tried Hokkaido squash specifically, but butternut squash works well chopped into chunks and roasted with a sweet potato, red onions, olive oil, and a ridiculous number of unpeeled garlic cloves. Plus some red pepper flakes or smoked paprika or something like that.

 

[sdm]

It's not quite as sweet or buttery as a butternut squash but it's pretty similar, so you could substitute it for any butternut squash recipe.

You don't need to peel Hokkaido squash (also called red kuri squash). It's a pain to peel and the skin is edible and softens up a lot after roasting.

It goes well in risottos or pasta dishes.

Some flavours that it pairs well with: sage, rosemary, thyme or tahini, or it goes well in a curry with coconut, ginger, chilli and lemon/lime.

 

[Paul B]

I've always been a bit surprised there's never been a recipe thread

I'm fairly sure there has been! Sloper?!?

 

[seankenny]

it goes well in a curry with coconut, ginger, chilli and lemon/lime.

This is what we do in our majority Sri Lankan household, something along the lines of:

https://www.islandsmile.org/butternut-squash-curry/

Because this dish has a gravy, we would serve it with a dry dish, just some vegetables cooked in spices - the website suggests beetroot curry which is lovely, basically spicy beetroot matchsticks :2thumbsup: And of course rice and maybe a side salad of onion, tomato and chilli with salt, pepper and lime juice.

But… I don’t know if it’s easy to get curry leaves in Denmark, given they aren’t even sold everywhere in London.

 

[Fiend]

Has UKB hit peak Middle Aged Middle Class Liberal Ex-Climbing Bloke yet again?? Habrich will be watching with smug horror

 

[andy popp]

Sorry Fiend ... and thanks everyone else!

 

[James Malloch]

We just had an amazing Hokkaido pumpkin and sausage stew. Made it with some left over cherry wine. Really rich. Tasted incredible.

 

[andy popp]

Amazing! Do you have a recipe?

We made this with minor tweaks: https://www.thepyperskitchen.com/maple-roasted-kabocha-squash-with-soba-noodles/

 

[moose]

A secretary at work gave me a nice squash recipe - I think from The Roasting Tin cookbook:

- Pre-heat the oven to 200C
- Place inside a roasting tray, a chopped red onion, a cubed squash (around 1.5cm), 300g of halved chestnut mushrooms, and four cloves of crushed garlic. Mix with 4 tbs of olive oil, salt, and half a bunch of sage leaves. Place in the oven for around one hour.
- Remove the tin and give the contents a stir. Then scatter on top, a crumbled pack of feta, 350g of cherry tomatoes, and the rest of the sage leaves. Put back in the oven for around 15 mins - until the cherry tomatoes are just falling apart.
- Remove and eat. The recommended side-dish is rocket with a dressing of olive oil, lemon juice, salt, and mustard.

 

[James Malloch]

Amazing! Do you have a recipe?

We made this with minor tweaks: https://www.thepyperskitchen.com/maple-roasted-kabocha-squash-with-soba-noodles/

I don't - it was one we found online but will have a look later. It was a German pumpkin and sausage stew and used cherry beer. We just happened to have some wine which a friend brought and no one liked to drink so used that instead.

 

[nik at work]

There was definitely some sort of recipe thread… I remember adding a cheesecake recipe.

Roasting is the only way to go with squash IMHO. Obviously once roasted it can incorporated in whatever dish you fancy, but roasting would always be my initial cooking technique of choice.

 

[nik at work]

Turns out it was a cheesecake specific thread, but found it:

https://ukbouldering.com/board/index.php/topic,8157.msg122198.html#msg122198

 

[jwi]

Roasting is the only way to go with squash IMHO. Obviously once roasted it can incorporated in whatever dish you fancy, but roasting would always be my initial cooking technique of choice.

+1

 

[SA Chris]

The Roasting Tin cookbook:

Worth getting not had a bad recipe out of it.