Butternut mad

I had a butternut squash sitting in my fridge that was desperate to be used up so I've gone a little butternut mad this week. First I popped it in a quiche and then used the leftovers to make soup. Delicious! I have to say that the butternut squash is definitely my favourite vegetable without a doubt. You can do so much with it and it spruces up some otherwise boring meals!

So first of all the quiche...

Butternut squash, spinach and feta quiche

You can use a shop bought short crust pastry (the roll out ones are so handy!) or make your own from flour and butter. Blind bake your pastry case and in the meantime make your filling. Chuck the butternut into the oven at the bottom on a baking tray whole and let it roast for about an hour or until soft enough to slide it up without risking taking half a finger off!! In a frying pan, brown off an onion (red or brown, whichever you prefer) in a little oil and wilt some spinach.

When your casing is ready layer up with your spinach and onion and some tasty crumbled feta cheese  and arrange your diced squash evenly throughout. In a jug or bowl mix 1 egg with approx 200ml of Creme fraiche and 200ml milk and whisk well. Pour your milky mix over your filling and bake in the oven for 25-30mins or until filling is firm and cheese browned. Yum!


Now for the soup....

Throw your leftover squash into a large sauce pan with 4 good sized carrot, chopped and peeled and an onion, add in stock of your choice and bring to the boil, simmer until carrots are soft and then blitz in a blender. Add Creme fraiche to serve. Delicious for a speedy healthy lunch! :)