BUTTERNUT SOUP

 

Ingredients:

 

1 Butternut, peeled and chopped

1 onion, diced

1 red bell pepper, chopped

2 tbsp Food Lover's Extra Virgin Olive Oil

Food Lover's Market Salt

Food Lover's Market Pepper

Food Lover's Market Garlic Paste

4 slices of Food Lover's Market Streaky Bacon

Fresh thyme

1 1/2 cups chicken stock

1/2 cup Food Lover's Market Coconut Milk

Toasted ciabatta

Method:

 

1. On a large roasting tray spread out the butternut, onion and pepper evenly coated in 2 tbsp olive oil.

 

2. Season with salt, pepper and garlic paste before baking for 25-30 minutes at 180 degrees Celsius.

 

3. In a frying pan, cook bacon pieces until crispy and set aside.

4. Place the roasted vegetables into a large pot and season with salt, pepper and fresh thyme.

5. Add the chicken stock stock and coconut milk.

6. Simmer for 5-10minutes.

7. Blend with a handheld blender until smooth.

8. Serve with a dollop of cream, chopped chives and crispy bacon bits.

BUTTERNUT FRITTERS

Ingredients:

2 1/2 cups shredded butternut 

1/2 cup flour

Garlic pasta

1/4 tsp sage

1/4 thyme 

Pinch of Food Lover's Market nutmeg

2 eggs

Food Lover's Salt

Food Lover's Pepper

Food Lover's Extra Virgin Oil for drying

Sour cream

Chives

Method:

1. In a large mixing bowl, combine the butternut with flour, garlic pasta, sage, thyme, nutmeg and eggs. Season the mixture with salt and pepper.

2. In a large frying pan, fry spoonfuls of the mixture in olive oil until golden and crispy.

3. Serve the butternut fritters with a dollop of sour cream and fresh chopped chives.

ROAST BUTTERNUT SALAD

Ingredients:

1 butternut, diced

Baby onions, halved

Baby spinach, washed

1 cup Food Lover's Market Walnuts

1/4 cup sugar

1 tbsp butter

Beetroot

Avo

Feta

Food Lover's Market Extra Virgin Olive Oil

Food Lover's Market Balsamic Vinegar

Method:

1. Place diced butternut and baby onions on a roasting tray, top with a drizzle of olive oil and bake for 25 minutes at 180 degrees Celsius.

2. In a saucepan, fry walnuts with sugar and butter for 5 minutes until caramelised.

3. Place the washed baby spinach into a salad bowl, topped with the roasted butternut and onion, beetroot, avoided slices, crumbled feta and candied walnuts.

4. Top with a drizzle of olive oil and a drizzle of balsamic vinegar before serving.

STUFFED BUTTERNUT

Ingredients:

1 butternut, chopped in half

Food Lover's Market Extra Virgin Olive Oil

1/2 red pepper

1/2 green pepper

2 cups vegetable stock

1/2 cup couscous

Food Lover's Market White Cheddar Cheese

2 tbsp tomato paste

Fresh parsley

Method:

1. Cut the butternut in half and using a spoon, remove the seeds.

2. Coat the butternut halves in olive oil and bake for 1 hour at 180 degrees Celsius.

3. In a frying pan, brown the onion with the red and green peppers. Add tomato paste and stir until mixed before adding the vegetable stock.

4. Bring to a boil, remove from the heat and add the couscous.

5. After 5 minutes, fluff the couscous with a fork.

6. Season with salt and pepper

7. Grate the white cheddar cheese.

8. Add a handful of the cheese to each butternut half, topped with a tablespoon of the couscous mixture.

9. Sprinkle cheese on top and bake at 180 degrees Celsius for 5-10 minutes.

10. Serve with fresh parsley.

Butternut 4 Ways