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
