As some of you may know, growing veg is one of my all time favourite things… that’s when it all goes to plan of course!
Last year was our first experience of losing a crop, we lost so many tomato & potato plants to blight it was heartbreaking. One lovely sunny morning I went out into the garden and saw the greenhouse plus the 20 odd tomato plants and the potatoes in the veggie patch had turned a greyish colour, the leaves were droopy, patchy and something was definately up! Any gardener will tell you it’s gutting when these things happen and unfortunately sometimes there’s just nothing you can do to about it.
After a full on diva style tantrum, followed by hugs and tea, I decided the only option was to let the squash run wild to cover the empty ground left by our departed toms and potatoes, in no time at all we had a full veggie patch again and ended up harvesting a bumper crop. Silver lining!
So now I have an extra bit of love for the squash and every year I try to grow as many as possible.
They can store for up to 8 months if kept in the right conditions, so come October our shoe rack turns into a squash rack and any spare cupboards, nooks and crannies will probably have a squash stored in it.
The following recipe is our all time favourite, nine out of ten times if there’s a squash to hand this is what I end up making because it’s just so tasty!
- 1 med butternut squash cubed
- 1 tbsp bouillon or 2 x veg stock cubes
- ½ can coconut milk
- 2 tsp lemon juice
- 2 flat tablespoons of curry powder
- 1 tsp salt
- 1 tsp chilli flakes
- ½ tsp ground cumin
- ½ tsp ground coriander
- salt & pepper to taste
- Boil a full kettle
- Peel, de-seed & cube the squash, put the cubes into a large saucepan.
- Add just enough boiling water to cover the squash and no more,
- Add the spices, salt and bouillon, simmer until the squash is soft.
- Do not drain the water, mash the squash with a potato masher then using a hand held blender, blend until smooth.
- Add the coconut milk, more salt, pepper and curry powder to taste. Heat through and serve.