Making appropriate use of seasonal vegetables is an important element of my culinary adventures. Squash is my cutting-edge fetish and for some reason, in the past, I even have alternatively left out this wholesome and flexible veggie. Funny that as my brother, who used to eat no extra than about 5 or 6 different things as a toddler and could experience potatoes but infrequently some other vegetable ? Pretty literally ? Surely took to squash whilst he improved his repertoire of "suitable for eating" food. Myself, I become no longer surely a choosy eater besides while it came to meat and fish, so I bet it's miles no wonder that I have been a vegetarian for over 20 years now.
Squash is not best true for you, however unexpected filling too, greater so than most vegetables that seem on my desk. Most lately I were making soups with squash however this time around I desired a alternatively dry hot curry squash dish to serve with a mattress of rice and green peas. The only factor lacking for this meal changed into a few savory flatbreads that I did no longer get round to making. Do don't forget the usage of candy dumpling squash if you can find it. Now a fave of mine, it tastes lots like pumpkin, more than maximum squashes I even have attempted.
Roasting the squash enables preserve the nutrients and brings out the natural sweetness. You may additionally even desire to apply a pumpkin in place of the squash varieties I endorse right here as this curry might turn out simply as properly.
More delightful squash recipes from Lisa's Vegetarian Kitchen:
Roasted Butternut Squash & Cannellini Bean Soup with Spices and Toasted Pistachios
White Bean and Mushroom Soup with Butternut Squash and Kale
Butternut Squash Sambar
Roasted Butternut Squash and Herbed Cannellini and Artichokes with Fennel and Parsley Salad
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