Out & About Magazine Autumn 2020

RECIPES FROM MRS B’s KITCHEN

T here is an amazing variety of squashes and pumpkins that come in all sizes, shapes and colours. They are among the most versatile of vegetables and we love using them in the café and out at events at this time of year. Here we are scooping out the flesh of a larger one and

using it to serve a stew which creates a fun centre piece for a party or family meal. Mop it up with some fresh bread or even try making your own instant soda bread using our super simple recipe, which needs no kneading or proving – what could be simpler?

Autumn Squash Stew Serves 4-6 Preparation and cooking time: 40 minutes

Ingredients 1 large squash (approximately 500-750g)

2 tsp smoked paprika A handful of fresh sage and thyme leaves 1 L vegetable or chicken stock 1 bay leaf 1 x 400g tin butter beans, drained Kernels cut from 2 cobs of corn 200g Calvo Nero Himalayan salt and ground pepper 10g chopped parsley Aleppo pepper or smoked paprika to decorate

Roasted seeds ½ tsp cumin 1 tbsp olive oil Himalayan salt and ground pepper

1 white onion 3 tbsp olive oil 2 garlic cloves

Method 1. Preheat the oven to 200°C or gas mark 6.

2. Cut the top off the squash to make a lid. Remove and set aside the seeds and cut out some of the flesh, ensuring you leave enough of the squash intact to hold together once baked. Transfer squash onto an oiled tray and bake until cooked through but still holding together, about 30 minutes.

3. Roasted seeds: while the squash is baking toss the squash seeds with cumin, olive oil, salt and pepper. Carefully spread them out on a tray and bake until golden brown, about 5-8 minutes. Reserve for decoration.

4. Chop the onion and transfer into a large pan with the olive oil. Fry for a couple of minutes, then add in the finely chopped garlic, smoked paprika – thyme and sage leaves. Continue to fry until the onions are cooked through and lightly coloured.

TOP TIP from Mrs B's Kitchen You can roast the seeds from any type of squash, pumpkin or large courgette and they make a great snack as well as a topper for stews, soups, and salads.

5. Roughly chop the flesh removed from the squash and add to the pan with the stock, bay leaf and butter beans. Simmer gently until the squash is nearly tender, about 10 minutes. 6. Add the sweet corn and roughly chop the Calvo Nero and add to the pan. Season to taste generously and continue to cook for a final few minutes. Stir through the freshly chopped parsley before serving.

7. To serve: Spoon the stew into the baked squash and decorate with the cumin roasted seeds and Aleppo pepper. Serve with the soda bread and plenty of butter.

O&A AUTUMN 2020 30