When I think of September, I think of the leaves changing colour on the trees from vivid greens to deeper, warmer oranges and browns, and this too is reflected in the fruit and vegetables - bright reds and greens of strawberries, lettuce, tomatoes and cucumbers make way for warmer, more autumnal deep reds and oranges of blackberries, plums, figs, aubergines, cabbage, and my all time favourite, the humble pumpkin, or more specifically butternut squash.
Butternut squash is one of the most versatile vegetables (in this blog alone, we have butternut and spinach curry, creamy pumpkin pasta sauce, and warming butternut soup, but it’s also great roasted in salads).
As we mentioned in July, when we started this seasonal series, eating seasonally is healthier for you, better for the environment, and lighter on your wallet… not to mention the flavours are at their best! Download our full list of seasonal produce for September here.
Did you know?
- Butternut squash contains the highest levels of carotene.
- Butternut squash will last over 3 months – the longest of any vegetable!
- Butternut squash is classed a vegetable, whereas pumpkin is classed as a fruit.
- Butternut squash seeds are delicious toasted and sprinkled on soups and salads, or as a snack on their own.
Three of my favourite butternut squash recipes are butternut soup, pumpkin, spinach and chickpea curry (and they both freeze really well, in fact the curry, as with most curries, has a more deep flavor if you reheat and eat after freezing.) and creamy pumpkin pasta sauce.
Due to its sweet taste, butternut squash is a favourite with the kids too and it makes a great alternative pasta sauce to tomato or cheese.
This is a great new recipe to add to the kid’s dinner repertoire to shake things up, especially now that the summer holidays are over. The creamy delicious pumpkin pasta recipe is below and the others can be found as part of our dinner subscriptions, another great reason to sign up now :)
- 1 large butternut squash, peeled and roughly chopped
- 4 whole garlic cloves
- 3 Tbsp. fresh thyme leaves
- 500g of pappardelle pasta
- 2 Tbsp. cream
- 150ml chicken stock
- Grated parmesan cheese
- Pre heat the oven 180 degrees.
- Mix together the squash, garlic, half the thyme leaves, season with salt and pepper, and drizzle with olive oil.
- Pour the seasoned pumpkin onto a roasting tray and roast in the oven for 30 minutes.
- After 30 minutes, remove from the oven and whizz up in a food processor or with a hand blender.
- Return to a pan and add the stock and the cream to the sauce while warming through on a low heat. You might not need all the stock, so drizzle in slowly until the sauce is a creamy consistency.
- Meanwhile cook the pasta as per the packet instructions.
- Toss the pasta together with the sauce and serve immediately sprinkled with the remaining thyme leaves and a grating of fresh Parmesan cheese.
- Serve immediately and enjoy :)
Here are some of our other top September ingredients and recipe ideas:
- Courgettes - courgetti spaghetti, parmesan and lemon courgettes, and courgette soup.
- Duck - delicious duck noodles, duck and plums (also in season)
- Figs - serve roasted with goats cheese and a drizzle of honey
- Beetroot - beetroot, feta and pine nut salad, beetroot hummus
- Seabass - pan-fried seabass with crispy spring onions, chili and ginger
- Mackerel - peppered mackerel pate, warm mackerel and beetroot salad
Keep an eye out next month for delicious ideas for October’s seasonal ingredients including earthy wild mushrooms, aubergines, chicory and fennel.
Happy cooking :)