butternut squash curry
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Butternut Squash, Chickpea and Spinach Curry

Butternut Squash, Chickpea and Spinach Curry

Butternut Squash, Chickpea and Spinach Curry

This has been a great couple of weeks for festivities. Diwali, Halloween, Day of the Dead last week, and Guy Fawkes coming up. It certainly takes the bite out of the impending Winter!

I always like to celebrate anything like this with food if I can, hey, I don’t need an excuse I know, even if it’s just for me, or, better again with friends. Last week was busy but I did sneak in a dish that would in some way cover Diwali and Halloween, well, kind of.

Diwali being a Hindu festival is all about vegetarian food, particularly curry, snacks and sweets. As for Halloween, well, Halloween is about spooks and scary things, but also pumpkins, so I thought, why not make a veggie curry with pumpkin in? Or, in this case, butternut squash.

I had an ulterior motive, I felt I needed a few veggie days, or veggie meals at least. I usually have quite a balanced diet but lately I’ve been buying lunch out alot more than usual, and as I work so near to delicious Brindisa, my diet has been leaning heavily on the meat side. So, beans, veg, tomato and coconut seemed like a good alternative to a chorizo stew!

It’s very easy and very light. I made this on a weekday evening and it was absolutely manageable. The measurements are loose as always, feel free to experiment, it’s more about the spices and the flavours in the sauce. I used a small butternut squash about 6-8 inches high. The spice blend is very basic. I just used what I had in my cupboard. It works, though!

This will serve 4. I served it with steamed basmati rice. It keeps well, indeed like most tomato based dishes, tastes better the next day.[Read more]

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Orzo with Butternut Squash, Spinach and Buffalo Ricotta

I wasn’t going to blog this dish. As I keep saying, and I am sure it’s getting dull by now, my cooking lately has been haphazard, last minute and subject to me destroying pots and sustaining injuries. This is fairly normal behaviour, certainly on the injury front, but you know you’re cooking too late when you put some rice and lentils on the hob and then walk away like it never happened, wondering 10 minutes later, what is that burning smell? Sheesh.

Worry not, I have been eating well, and I am certainly not fading away. I am completely spoiled for choice at lunchtime, from Brindisa stews and sandwiches, to Moro’s spiced lamb, Sporeboys risotto, Gujarati Rasoi’s wonderful veggie curries and Ginnan’s chicken katsu curry. That’s but the tip of what’s available in Exmouth Market. The evenings are another story, they have been busy, and I am not complaining, it’s good to be busy, but I have been missing those stolen kitchen hours here and there poking in cupboards and making something new.

So, to rectify, and also in an attempt to fight the descent of a cold, I did some cooking last week, a little not a lot. Just some quick lunches and salads with some very fresh colourful food in. Salads with peashoots and enormous heirloom tomatoes, pumpkins for tis the season, and some random dishes created from what I’ve been stashing in the fridge and cupboard over the last few weeks. Last night I made one such dish and it was really nice. I decided not to post it though as I took a photo in passing, and it was crap, and I wasn’t much in the mood for styling.

MY! What a long rambling story. I am gettting there, promise!

So, I sat down to eat it, and I thought, this tastes nice! The creamy orzo played nicely with the sweet and caramelised butternut squash and the crispy sage taunted all of it with it’s butteriness. It was lovely! And I ate lots.

So, how do you create this wonder of a random dish? The quantities are flexible and I would encourage you to experiment. I fried an eschalion shallot and one clove of garlic, finely chopped, 2 slices of pancetta and 200g peeled and diced butternut squash for about 7-8 minutes until the butternut squash is cooked.  Add 2 tablespoons of ricotta, I used buffalo but cows is fine. Then add a few handfuls of washed and chopped spinach and 100g of cooked orzo (cooked according to packet instructions) and cook until the orzo is warmed through and the spinach cooked but still bright green. To crown it, shred and fry some sage in butter, and when crispy, stir through and serve.If I had them toasted pine nuts would have been a lovely addition.

This eats well hot or cold. Enjoy!