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Tag Archives: butternut squash
  • Posted on November 18, 2016

    Vegan Thanksgiving? No problem!

    Our colleagues in America are getting very excited for the holiday weekend, and here in the UK we’re getting excited because Thanksgiving means that Christmas is literally just around the corner! Today’s recipe is from our new book Perfectly Paleo by Rosa Rigby and would make a wonderful vegan main dish for the holiday period. We reckon it’s so tasty that if you make it for Thanksgiving everyone will be requesting it again for Christmas too!

    Winter Root Vegetable Gratin

    This is quite a hearty vegan meal, which is warming enough to serve straight from the pan and I actually really enjoy it served on its own or with some simple sautéed or steamed green veg on the side.

    1 tablespoon coconut butter

    1 heaped tablespoon each of chopped fresh parsley and rosemary

    leaves of 8 sprigs fresh thyme

    2 bay leaves

    2 celery stalks/ribs, finely diced

    1 onion, finely diced

    4–5 ladles Vegetable Stock

    250 g/9 oz. white turnip, thinly sliced

    250 g/9 oz. swede/rutabaga, peeled and thinly sliced

    250 g/9 oz. butternut squash, peeled and thinly sliced

    black pepper, to season

    toasted flaked/slivered

    almonds, to serve

    topping

    200 g/1¾ cup cashews, soaked in water

    ½ teaspoon salt

    freshly squeezed juice of ½ lemon

    ½ teaspoon mixed dried herbs (I use a dried Italian herb mix)

    a 1-litre/quart capacity casserole dish, greased with coconut butter

    a high-powered blender (I use a NutriBullet)

    SERVES 4–6

    Preheat the oven to 180°C (350°F) Gas 4.

    Put the coconut butter in a large saucepan over medium heat. Add the herbs, celery and onion, and sauté for a few minutes. Pour over the stock and cook for a little while longer.

    Layer the sliced root veg in the prepared casserole dish – I tend to mix and match the vegetables in a layer – and, between each layer, add a layer of the cooked onions and celery, removing the bay leaves. Pile the layers up high as the casserole shrinks as it cooks, season with black pepper and pour over the remaining stock – you may not need all the stock but there should be enough to steam through the veg, bearing in mind that it will evaporate during cooking.

    Put the dish on top of a baking sheet in case of spillages and bake in the preheated oven for 45 minutes, or until the veg is cooked.

    To make the topping, blend all the ingredients in a high-powered blender with 6 tablespoons of water. The mixture should be smooth. If it seems too thick add a little more water. It should have the consistency of a creamy white sauce or béchamel.

    Remove the casserole dish from the oven and spread the topping over the cooked vegetables. Return to the oven and bake for another 10 minutes, or until golden.

    Sprinkle with almonds immediately before serving.

    Perfectly Paleo by Rosa Rigby is available here. For more vegan recipes, click here.

    Enjoy!

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    This post was posted in Featured, Recipes, UK, What's new and was tagged with christmas, vegan, savoury, vegetables, recipe for the weekend, vegetarian, butternut squash, Thanksgiving, healthy, 2016

  • Posted on October 27, 2016

    Comfort Food mode: engage

    It’s almost Halloween, the clocks go back this weekend in the UK, and we’re practically hibernating with our favourite tv shows and a nice red. In other words, we’re declaring it 100% comfort food season. Last week we shared the recipe for one of our favourite autumnal lunches, and here’s something for supper, taken from our new book Fireside Feasts and Snow Day Treats. It makes a great veggie alternative to a Sunday roast, or a delicious mid-week dinner for the whole family.

    Butternut Squash, Corn And Bread Bake With Cheese And Chives

    1 tablespoon olive oil

    1 large onion, halved and thinly sliced

    375 ml/1½ cups milk

    225 ml/scant 1 cup single/light cream

    3 eggs, beaten

    a small bunch of chives, snipped

    leaves from a small bunch of fresh parsley, finely chopped

    1 baguette, neatly cut into ½-cm/⅛-inch slices

    300 g/2 cups (sweet) corn kernels, canned or frozen

    about 500 g/1 lb 2 oz. peeled and sliced butternut squash

    100 g/1 cup grated mature/sharp Cheddar

    sea salt and freshly ground black pepper

    a 30 x 20-cm/12 x 8-inch baking dish, greased

    SERVES 4–6

    Preheat the oven to 190°C (375°F) Gas 5.

    Heat the oil in a large frying pan. Add the onion and cook over low heat for 3–5 minutes, until soft. Season lightly and set aside.

    Combine the milk, cream and eggs in a small bowl and whisk to combine. Season with 1½ teaspoons salt. Add the chives and parsley, mix well and set aside.

    Arrange half the baguette slices in the prepared baking dish in a single layer; you may need to tear some to cover all the space. Put half of the onion slices on top, then scatter over half of the corn. Arrange half of the squash slices evenly on top and sprinkle with half of the cheese. Repeat one more time (bread, onion, corn, squash, cheese). Stir the milk mixture and pour it evenly all over the pudding.

    Cover tightly with foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking for about 30–40 minutes, until golden. Serve immediately.

    Fireside Feasts & Snow Day Treats is available here.

     

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    This post was posted in Featured, News, Recipes, UK, What's new and was tagged with savoury, recipe for the weekend, cheese, vegetarian, butternut squash, squash, 2016

  • Posted on January 30, 2015

    Recipe for the Weekend: #TeamPaleo edition!

    If you like us on Facebook (and if not, why not!) you might have seen that a few of us in the London office have been enjoying recipes from Plant-Based Paleo by Jenna Zoe this week. These recipes have been both delicious and nutritious and we’ll be telling you much more about our experiences next week. For now, you can take a look at our Facebook page or our Instagram feed to see more of what we enjoyed as #TeamPaleo!

    This weekend features a whole bunch of sport all over the world. For those of you on the other side of the pond, the Super Bowl is this Sunday, in Australia Andy Murray is in his first Grand Slam final since winning Wimbledon two years ago (come on Murray!) and there’s FA Cup football here in the UK too! Phew! So you’ll be needing some snacks. But these do not have to be unhealthy! Plant-Based Paleo has loads of tasty treats that won’t leave you feeling bad. We particularly enjoyed these two!

    Chilli-Cheese Butternut Squash Fries

    Sweet potato and fries are having their moment in the spotlight. These ‘fries’ have the benefit of being baked rather than fried, which not only reduces the calorie count but also cuts out the carcinogenic trans-fats that the frying process creates.

    1 medium butternut squash, peeled

    1 small red chilli

    4 tablespoons cashew butter

    1 tablespoon olive oil

    1 teaspoon salt

    2 tablespoons nutritional yeast

    sweet and spicy sauce (try Frank’s hot sauce), to serve

    a baking sheet, greased and lined with baking parchment

    Serves 4

    Preheat the oven to 220°C (425°F) Gas 7.

    Slice the butternut squash into thick batons and set aside.

    Thinly slice the red chilli into small pieces, discarding the seeds (unless you want the fries super spicy!), and mix together with the cashew butter, olive oil and salt in a large mixing bowl.

    Add the fries to the mixture and toss to coat, then dip each one in the nutritional yeast. Transfer to the prepared baking sheet and bake in the preheated oven for 40 minutes, turning halfway through cooking.

    Remove from the oven and serve with sweet and spicy sauce.

    Craveable Crisps

    There’s a certain satisfaction that only a salty, crunchy crisp/chip can give you. I get frustrated when I see diet swaps that recommend swapping crisps for something like sticks of celery because usually what happens is that we eat the celery, feel unsatisfied, then end up eating the crisps/chips later anyway. I think these veggie crisps/chips do a pretty darn good job as stand-ins.

    2 beetroots/beets, peeled

    1 golden beetroot/beet, peeled

    1 tablespoon olive oil

    sea salt, to serve

    1–2 baking sheets, greased and lined with baking parchment

    Each Serves 4

    Preheat your oven to 180°C (350°F) Gas 4.

    Using a sharp knife, thinly slice off the very bottoms and tops of the beetroots/beets and golden beetroot/beet. Thinly slice the trimmed beetroots/beets into rounds using either a peeler or mandoline and place them in a large shallow dish.

    Toss in the olive oil to coat, transfer to the prepared baking sheet and bake in the preheated oven for 20–22 minutes, or until nicely crisped up.

    Remove from the oven and drain on paper towels to remove any excess oil. Sprinkle with sea salt and serve.

    Plant-Based Paleo by Jenna Zoe is available here.

    So whether you're watching All The Sports or not, have a lovely weekend and snack well!


    This post was posted in Featured, Recipes, UK, What's new and was tagged with vegan, savoury, recipe for the weekend, snacks, butternut squash, 2015, paleo, healthy

  • Posted on January 10, 2014

    Recipe for the Weekend

    For many of us, this week has been the first week back at work and a bit of a shock to the system. While you might intend on a weekend of sorting and organizing so that next week feels less alien, you might also fancy an evening relaxing in front of the TV with a nice meal. And while nobody is craving a huge plate of meat-and-two-veg after all of the festive feasting, that doesn’t mean we can’t enjoy something tasty!

    So this weekend we have a recipe from New to Cooking for Lemongrass and Rosemary Risotto with Orange Roasted Roots. Lesley Waters, author of this fantastic beginner’s cookbook, guides you through all of the cooking basics, such as boiling, frying and roasting, and then shares a collection of delicious recipes, like the one below. If you’ve decided to take up cooking for the new year then you’ll find the recipes easy-to-follow and fun, and if you already love to cook then you're bound to love them too!

    lemongrass and rosemary risotto with orange roasted roots

    Always add liquid to a risotto gradually so that the rice absorbs it little by little, as it swells and cooks. The stock should go in hot, so put it in a saucepan over a low heat and ladle it in as you go.

    2 tablespoons olive oil

    1 large onion, finely chopped

    1 stalk of lemongrass

    a large sprig of rosemary, plus extra to serve

    375 g/1 3/4 cups risotto rice, such as arborio or carnaroli

    300 ml/1 1/4 cups white wine

    about 850 ml/3 3/4 cups hot vegetable stock

    1 tablespoon chopped fresh rosemary

    salt and freshly ground black pepper

    1 recipe orange roasted roots (below), to serve

    serves 4

    Put the oil into a large saucepan and heat. When hot, add the onion and fry for 5–8 minutes until softened and turning golden.

    Using a rolling pin, lightly bruise the lemongrass and the sprig of rosemary to release the flavours. Add to the onion, then add the rice and cook, stirring continuously, for 1 minute.

    Add the wine, 1 ladle of hot stock and salt and freshly ground black pepper to taste. Bring to the boil, then reduce the heat to simmering. As the stock is absorbed, gradually add more, 1 ladle at a time, letting each be absorbed before adding the next.

    orange roasted roots

    Roasting butternuts, carrots and sweet potatoes until they caramelize is a fantastic way to bring out their natural sweetness and intense flavours.

    1 butternut squash

    4 carrots, halved lengthways

    8 shallots

    2 sweet potatoes, cut into wedges

    1 orange, halved crossways

    4 tablespoons olive oil

    2 large sprigs of rosemary

    8 garlic cloves

    salt and freshly ground black pepper

    serves 4

    Preheat the oven to 200°C (400°F) Gas 6. Cut the butternut in half lengthways and peel, using a small, sharp knife. Scoop out the seeds with a metal spoon and discard. Put the cut halves, flat side down, on a board and cut into chunks, about 5 cm/2 inches.

    Put the butternut, carrots, shallots and sweet potatoes into a large roasting pan. Squeeze over the juice from the orange and put the squeezed halves into the pan with the vegetables.

    Drizzle with the olive oil and put the rosemary on top. Add plenty of salt and black pepper, then transfer to the preheated oven and roast for 20 minutes.

    Remove from the oven and add the garlic. Shake the pan and move the vegetables around to stop them sticking. Return them to the oven for a further 20 minutes until tender and slightly caramelized.

    New to Cooking by Lesley Waters is available here. Have a lovely weekend everyone and happy cooking!

     


    This post was posted in Featured, Featured, News, News, UK, US, What's new, What's new and was tagged with 2013, recipe for the weekend, orange, butternut squash, risotto, rosemary

  • Posted on November 7, 2013

    Soup Day!

    Yesterday we had a glorious soup day in the office to make the most of a beautiful new book, Delicious Soupsby Belinda Williams of Yorkshire Provender. With soups cooked and inspired by the book’s recipes and some wonderful homemade bread to dunk, we had a lovely communal lunch with some very tasty soups!

    As we enjoyed cooking (and eating!) the soups so much, we wanted to give you the chance to win a copy of this fantastic book. All you need to do is follow us on twitter @rylandpeters and retweet any of the #delicioussoups tweets over the next week. We will announce a randomly selected winner next Thursday at midday (14th November)… Good luck everyone!

    So here are a few photos from our delicious soup lunch. You might want to wait until it’s lunch time to look through these… they’ll make you very hungry!

     

          

     

    Above: the recipe, the cooking process and the finished dish... Butternut Squash Soup with Orange and Ginger (topped with toasted pumpkin seeds and fresh thyme!)

     

    Above: the recipe for Yorkshire Ale, Caramelized Onion and Thyme Soup that inspired the delicious Red Onion Soup (made with 16 onions!!) topped with gruyere cheese!

     

    Above: delicious homemade bread buns!

     

    Above: The recipe and tasty finished dish... Tomato and Red Pepper Soup with Wensleydale Cheese!

     

    Delicious Soups by Belinda Williams is available here. Don't forget to follow us on twitter @rylandpeters and retweet a #delicioussoups tweet for your chance to win a copy of this brilliant book!

    If you like soups how about some delicious broth recipes too ......

    Have a souper day everyone!!

     


    This post was posted in Featured, News, UK, What's new and was tagged with 2013, homemade, bread, soup, cheese, orange, yorkshire provender, winner, ginger, office lunch, communal lunch, butternut squash, tomato, red onion

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