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What an amazing vegetable. I've had this in a main meal 4 days out of the last 5 and I'm still not bored by it.
Does not contain butter, nuts or squash.
and named after his famous move to finish his opponent.
but couldn't be bother in the end.
I would say courgettes are better, especially when you get cheese filled courgette flowers.
is just an overgrown courgette isn't it? Didn't think I liked courgette either but my mum grew some this summer and they were very good.
Waitrose are selling some really good squashes at the moment. i especially like the one with the name I can't pronounce and has skin like the army camouflage pattern.
Phil Oakey likes butternut squash
I love ya, the marrow
You're only a step away.
roast them skin side up with loads and loads of garlic and salt on the underside and then fill the cavity... mmm.
I really like to put it in a risotto, I roast it first with some curry powder then mix it in with all the cheesy yummy ricey goodness. Nom nom nom.
but a spicy one. It's brilliant. Truly.
oh wait, wrong thread
now I gotta cut you, that's the rule
Them's some good rules you got yourself.
and had it again for lunch. cheers.
makes for an excellent risotto
I tell you what other rice/spinach medley is great; pork and spinach paella, mmmm, with loads of chorizo. Oh yes!
I shall be making an oxtail stew with squash & pumpkin at the weekend
Oxtail is my favourite offal.
looks pretty damn tasty. I'm off now to get the oxtail.
I mean, I don't see the rest of the ox in recipes so I'm guessing any bovine's tail will do?
How much tail do you get?
And you answer you can buy in longer lengths or already cut up into fist-sized pieces. Cook slolwy and for a long time and it's aamazing. Very sweet, very tender, UNCTIOUS!
What I meant was that they don't look very big on the back end of a cow. I just wondered how long they were.
It's the meat around the bones of the tail.
2 kilos of the bad boy
adding some veg stock and possibly white wine/beer, some herbs and spices and cooking slowly for 2-3 hours?
LORD A MERCY!
involves cinnamon & star anise and half a bottle of red wine
My nearest Sainsbury's is miles away to get the magazine.
if it comes out decent I'll post the basic recipe on here for you
i've got a recipe for butternut squash and spinach lasagne that i've going to try out on sunday.
i love autumn vegetables.
and they're so frickin' huge, you can easily feed yourself for a week on one. One of the better vegetables.
or roast them with harissa....
do combine well suprisingly, yes i know thaty are both sweet but the combined taste is good too
Without question. Courgettes are rank. And what is the deal with Aubergines? They're never right them, all squishy and horrible.
(yes gourd-related excitment)
Great roasted to go with a sunday dinner or hollowed and stuffed. I discovered it's very good with chesnut honey and walnuts.
i sent you the recipe, right?
They're yummy, like carrot cake but better, and the icing is all kinds of lemony goodness.
I'll send you the link on facebook for I shall not share my secret with the whole of DiS, that would be madness.
they look lovely :)x xxx
That's what I had at the weekend.
And it was lush.
Full recipie & pics from MrsWza: http://tinyurl.com/butternut-squash-details
made about twice as much roast as was necessary yesterday which means amazing leftovers (chicken and awesome stuffing and roast potatoes/parsnips/butternut squash) AND loads of chicken stock.