For Leanne and anyone else who might like to try it:
ROAST SPICED BUTTERNUT SQUASH (Blinkin Big Mushroom) WITH CASHEW NUTS - to serve 4
2 tblspn olive oil
A butternut squash, peeled, seeded and diced
1 red onion, chopped
1 tsp cumin seeds, 1/2 tsp ground tumeric, 1/2 tsp cayenne pepper
100g unsalted cashew nuts
1 garlic clove, chopped
1 red chilli, deseeded and finely chopped
200g pot of creme fraiche
Grated zest and juice of 1 lime
large handful of chopped coriander leaves
Preheat oven to 200 deg C (400 F). Heat the olive oil in a large roasting pan and add the onion and squash. Stir in the spices and keep stirring for about 1 minute. Add the nuts, chilli and garlic and keep stirring for another minute. Remove from heat and cook in top of oven for 20 - 30 minutes until tender.
Meanwhile mix together the creme fraiche, lime zest and juice and the coriander and set aside.
When cooked serve the squash with fresh linguine (I've used dried linguine and various fresh pasta all with good results) and dollop the creme fraiche on top. It's that easy!
I don't eat any meat (although I do eat fish) and Sam is totally vegetarian so I'm always looking out for good veggie recipes that will satisfy the meat eaters in this house and this fits the bill perfectly. Let me know if you like it.
Tonight Ben is cooking and we are having Monkfish with a runner bean stew - he was watching Jamie Oliver this week! And a glass of Prosecco as it's the weekend!
This is starting to sound like a cookery blog... which is just as well as there's not much stitching going on the past couple of days!