A Twist on a Classic

This blog could also easily be called 'The Versatility of Squash' - I think its a great ingredient and have more squash than needed most of the time. I particularly like butternut squash and will often have a whole one in the fridge and cut up squash in the freezer in case of emergency!

One of my favourite butternut squash recipes is a really simple baked squash with blue cheese and walnuts from a Hugh Fearnley-Whittingstall cookbook - it was the inspiration for the butternut squash and blue cheese risotto recipe I created and it's delicious. Sabrina Ghayour also has a beautiful lamb neck tagine with butternut squash in (although I make it without prunes).

The below recipe uses my standard mince recipe - I tweak it a bit each time I make it and this time cooked it on the hob rather than the slow cooker but the essentials remain the same.

Roast butternut squash - can be made ahead.

Whole butternut squash
Garlic cloves - 4/6 depending on size
Salt and pepper
Olive oil

Preheat the oven to 180 degrees, halve a butternut squash and scoop out the seeds.
Score the flesh to allow more heat in, season with salt and pepper.
Slightly crush several garlic cloves with the skin on - the side of a knife works well for this - and put in the hollow then drizzle oil across.
Cover with foil and put in the oven until soft, this can take up to an hour, sometimes more - if you're pushed for time put the temperature up a bit.
Once its soft allow to cool slightly - just so you can handle them - scoop out the flesh into a bowl, don't forget to squeeze the roast garlic out and mash it in with a fork.
Taste and adjust for seasoning if necessary.

If you are pushed for time then with is delicious just served with some mince as in the picture below - I've also scattered some dried chilli across the top for a little kick.

If you have a bit more time this is delicious layered up into a cross between a cottage pie, lasagne and moussaka. I'm still unsure about the name so suggestions are welcome!

Twisted cottage pie - this recipe serves two but can easily be scaled up or down

Double portion of mince
Double portion of roast butternut squash
Aubergine
Salt and Pepper
Dried chilli flakes
Cheddar cheese - feta would also work well

Preheat oven to 200 degrees - if you cooked your squash just before then just turn the oven up when you take it out.
Cut an aubergine up into slices (approximately 1cm) and cook them either on a griddle or under the grill. Ensure they are cooked through as you don't want them to leak water into the dish - a little sprinkle of salt helps this along but is optional.
Once you've cooked your aubergine its time to assemble - start with a layer of mince, follow this with squash, then seasoning, dried chilli and cheese.
Place a layer of aubergines slices on top then repeat the layers - depending on the size of your dish you might be able to put two or more layers of aubergine or you may only have one, however many you have finish with the cheese so it can bubble on top.
Put in the oven for 30-40 minutes if you're cooking from room temperature or slightly less if everything is going in hot as you just need to get the cheese browned.
Once its ready cut into portions and enjoy!