Onion Squash Variation
This week we are featuring a recipe submitted by a customer. Feel free to email talktous@onlyorganic.org if you’d like to see your recipes featured here alongside the Gourmet Doctor.
I just wanted to let you know what I did with the onion squash I received last week.
Firstly, I toasted a handful (or two) of pine nuts, and fried 8 or so rashers of streaky bacon. I chopped the squash into cubes and then sautéed the cubes with a big clove of garlic and a little olive oil. You have to stir constantly to stop it sticking to the pan. Then I added a little (approx.1/2 cup) home-made chicken stock, brought it to the boil, then simmered for a few minutes. When the squash was tender and the stock had slightly thickened, I chopped up the cooked bacon and then mixed everything with cooked spaghetti. Served with a drizzle of olive oil and grated parmesan, it was delicious!
(The amounts are all approximate though, because I always cook by what looks right instead of measurements. Nothing is ever made the same twice!
Cheers
Caryl Haxworth (www.charmsoflight.com – custom made jewellery and information on Reiki)
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- Elisabeth Bond's Kohl Rabi
- Cauliflower Puree
- Fennel and Crab Pasta
- Onion Squash and Bean Salad
- Onion Squash Variation
- Jerusalem Artichoke Soup/Puree
- Champ
- Parmesan Crusted Parsnips
- Spinach Frittata
- Carrots with Garlic and Marsala
- Baked Fennel
- Savoy Cabbage and Italian Ham Salad
- Roast Garlic with Thyme and Bayleaf