I can’t wait to grow some squashes! I love them – especially unusual varieties such as the Crown Prince. It’s a bluish green beauty with a bright orange inside that tastes delicious – much better than ordinary orange pumpkins and butternut squashes that are ubiquitous at this time of year. I drew a crappy picture of one in a trug which is on the side of this post.
I’ve had a glut of squash this year, not because I grew them but because people keep giving them to me (hurray!!) so I’ve been merrily cooking them in as many different ways I can think of. Here is one recipe I adapted from a Jamie Oliver one (I think):
Japanese style pumpkin and peanut butter sauce on noodles
Serves two hungry vegans
3 cups of steamed squash (any variety)
2 carrots chopped in half and sliced in half moons
1 sweet potato cubed (make sure they’re the same thickness as the carrots)
Half a cabbage shredded (I used a sweetheart cabbage – bless its pointed little head)
2 or 3 cloves of garlic chopped up small
1 bird’s eye chilli chopped finely
1/2 teaspoon chilli flakes
1 heaped teaspoon of white miso
2 or 3 tbsps of white rice vinegar to taste
1 tbsp tahini
2 tbsps light soy sauce or tamari
1 tbsp of peanut butter
3 cups of hot water
Tsp of gomashio (mixture of white and black sesame seeds)
1 tbsp neutral oil (I used sunflower)
2 blocks of udon noodles (more if you’re hungry)
1 or 2 spring onions chopped
In a saucepan, fry the garlic in the oil for 2 mins on a low to medium heat then add the bird’s eye chilli, gomashio, carrots, cabbage and sweet potato. Sautee the veg for 5 minutes and then add the soy sauce, turn the heat down to low and put the lid on the saucepan stirring occasionally.
While the veg are steaming thin down the peanut butter in a cup of hot water and add it, with the squash to a food processor. Whizz to a puree then add the tahini, miso another cup of water and a tablespoon of the vinegar. Taste the mixture – it shouldn’t need more salt as miso is really salty but you might want to put in some more vinegar. Add the chilli flakes and give the mixture another couple of whizzes in the food processor to make sure it’s all combined. After that’s done add to the veg in the saucepan and stir. You may need to water down slightly depending on how thick you want your sauce to be.
Cook the sauce for five minutes on a low heat then boil the kettle.
Put the boiling water in a large saucepan up to halfway, bring back to the boil then add the noodles and cook for 2 minutes (or follow the pack instructions!).
Drain the noodles then portion into bowls and cover with the sauce. Sprinkle over the spring onions then eat!