butternut squash risotto

PUMPKIN and SQUASH: Autumn Harvest

22 Oct 2014

Category: Recipes

With Autumn well and truly on it's way, why not celebrate with a Butternut Squash or two. With a wonderfully mloist flesh and a sweet buttery flavour, the squash family are a tasty, versatile vegetabe.  Whether you roast it, boil it, mash it, make a soup out of it, add it to tarts and risottos, Pumpkin and Squash are always a crowd pleaser.

Take a look at the EVENTS section for more details of our great Pumpkin Day on Saturday 25th October ith prizes for the biggest pumpkin, the best decorated pumpking, and the spookiest carved pumpkin lantern. Come along for some fun.

Try this tasty recipe for a 'melt-in-the-mouth' butternut squash experience.



1 butternut squash, about 1000g, peeled, deseeded and cut into large chunks

2 tablespoon olive oil

salt and freshly ground black pepper
40g freshly grated Parmesan cheese
25g fresh white breadcrumbs
1. Preheat the oven to 200°C /gas mark 6. Toss the squash in the oil then transfer to a roasting tin.
Season to taste then bake for 30-40 minutes or until tender.
2. Meanwhile mix together the Parmesan cheese and breadcrumbs.
3. Remove the squash from the oven and sprinkle over the Parmesan mixture and place under a
medium hot grill for 5 minutes or until lightly browned.
(Recipe and photo courtesy of 'Think Vegetables')