{"id":4625,"date":"2018-05-26T15:44:01","date_gmt":"2018-05-26T14:44:01","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=4625"},"modified":"2018-05-26T15:44:01","modified_gmt":"2018-05-26T14:44:01","slug":"squash-and-pasta","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=4625","title":{"rendered":"Squash and Pasta"},"content":{"rendered":"

\n\tRoast Squash with
\n\tMoroccan Spices<\/span><\/strong>\n<\/p>\n

\n\t
\n\t! butternut squash, about 1kg
\n\t8 small shallots
\n\t1 tbsp. harissa
\n\t3 tbsp. garlic olive oil + extra for drizzling
\n\t450g can of butter beans, rinsed and drained
\n\t100g baby spinach leaves
\n\t1 rounded tsp clear honey<\/span>\n<\/p>\n

\n\t
\n\tTo serve: Couscous flecked with chopped coriander, lemon wedges
\n\tHeat oven to 180C. Cut squash into chunky wedges, deseed and peel. Scatter the squash onto a large shallow baking tray. Peel and halve the shallots lengthways. Scatter over the squash. Mix the harissa and oil together and pour over the vegetables. Gen-tle toss together with your fingers and season with fresh black pepper. Roast for about 2o mins until squash is tender and the shallots starting to brown. Shake tray half way through cooking. A few mins before the end of roasting, tip the butter beans over the squash, toss briefly in the juices, then return to the oven to warm through. Remove from the oven and scatter the spinach over. Gently toss together without breaking the squash until the spinach starts to wilt. Drizzle with the honey and olive oil, season with sea salt and fresh black pepper. Serve with the couscous and lemon wedges.<\/span>\n<\/p>\n

\n\t
\n\tPasta with Garlicky Greens<\/span><\/strong>\n<\/p>\n

\n\t
\n\t1 tbsp garlic olive oil
\n\t3 leeks finely sliced
\n\t2 garlic cloves, finely chopped
\n\t250g baby spinach leaves
\n\t200ml double cream
\n\t400g orecchiette or other short pasta
\n\t75g blue cheese, crumbled<\/span>\n<\/p>\n

\n\t
\n\tHeat the oil in a frying pan. Add the leeks and garlic and soften for about 10 mins. Stir in spinach leaves and allow to wilt for a few mins. Add the cream, stir and remove from the heat. Cook the pasta in plenty of boiling water. Drain well and return to the sauce pan, stir in the leek sauce. Serve in bowls with crumbled blue cheese on top. Serve with good crusty fresh bread, and may be a glass or two of good Italian white wine.<\/span>\n<\/p>\n

\n\t \n<\/p>\n

\n
\n

\n\t <\/p>\n","protected":false},"excerpt":{"rendered":"

Roast Squash with Moroccan Spices ! butternut squash, about 1kg 8 small shallots 1 tbsp. harissa 3 tbsp. garlic olive oil + extra for drizzling 450g can of butter beans, rinsed and drained 100g baby spinach leaves 1 rounded tsp clear honey To serve: Couscous flecked with chopped coriander, lemon wedges Heat oven to 180C. Cut squash into chunky wedges, […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-1cB","jetpack-related-posts":[{"id":3638,"url":"http:\/\/wenvoe.org.uk\/?p=3638","url_meta":{"origin":4625,"position":0},"title":"Cod Loins with Fennel, Olives, Capers and Lemon Potatoes","author":"Alan Williams","date":"25th August 2017","format":false,"excerpt":"\u00a0 Cod Loins with Fennel, Olives, Capers and Lemon Potatoes 4 good sized cod loins, skinned and boned 2 medium sized fennel bulbs 3 medium shallots the juice and zest of one large lemon 2 tbsp capers, drained and chopped 2 tbsp black pitted olives, thinly sliced 1 large clove\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":7482,"url":"http:\/\/wenvoe.org.uk\/?p=7482","url_meta":{"origin":4625,"position":1},"title":"Chicken, Sausage and Squash Traybake","author":"Alan Williams","date":"1st May 2020","format":false,"excerpt":"Chicken, Sausage and Squash Traybake 4 med skinless chicken breasts 6 good meaty pork sausages 500g squash, peeled and cut good bit sized pieces 2 red onions, peeled and cut into wedges 1 tsp. dried thyme 2tbsp. olive oil 50ml red wine 1 tbsp. maple syrup 1tsp red wine vinegar\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":11521,"url":"http:\/\/wenvoe.org.uk\/?p=11521","url_meta":{"origin":4625,"position":2},"title":"Harissa Sticky Chicken with Couscous","author":"Alan Williams","date":"3rd May 2022","format":false,"excerpt":"Harissa Sticky Chicken with Couscous 25g butter 3 tbsp harissa 3 tbsp clear honey 1\/2 lemon, zested and juiced 8 skin on, bone in chicken thighs 1 tbsp olive oil 1 large onion, chopped 300ml chicken stock [cube] 200g couscous small pack coriander, roughly chopped 400g can chickpeas, drained and\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":8210,"url":"http:\/\/wenvoe.org.uk\/?p=8210","url_meta":{"origin":4625,"position":3},"title":"Indian Butternut Squash Curry","author":"Alan Williams","date":"3rd September 2020","format":false,"excerpt":"Indian Butternut Squash Curry 200g brown basmati rice 1 tbsp. olive oil 1 butternut squash diced 1 large red onion, diced 2 tbsp. mild curry paste 300ml vegetable stock [ oxo ] 4 large tomatoes, roughly chopped 400 can chickpeas, rinsed and drained 3 tbsp. 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