5 Butternut Squash!

For the last couple of years we have grown butternut squash, optimistically but not very successfully.  The first year none, last year 2 and this year 5!!  So we’re getting there.  We have only tried them in the tunnel and allowed the plants to climb along a trellis trained over the dome of the tunnel ceiling.

Butternut tunnel November

When I tasted the butternut we had grown last year I truly understood why it got it’s name.  The colour is a lighter and more buttery than those I had bought and the taste was creamy and fabilicious.  Last night we all got together for some roast butternut squash which I did by just cutting it into wedges with the skin on, tossed in olive oil and roasted in a hot oven for 25 minutes or so.

Butternut wedge

I also incorporated some into a recipe I’m using this afternoon for my canapes & fingerfood course.  It’s a filling for filo pastry cups or parcels:

Curried Chicken & Squash Filling

1 chicken breast, cut into thin strips

1 tbsp sunflower oil

½  onion, thinly sliced

1 clove garlic, crushed

1-2 tsp curry powder (medium)

¼ butternut squash, peeled, diced and cooked in boiling water

2 tbsp natural yogurt

salt and pepper to taste

fresh herbs – e.g. parsley, coriander, chives


Heat the oil over a medium heat in a medium saucepan.  Cook the onion for 10 minutes until soft without browning.  Add the garlic and curry powder and cook for 2 minutes.  Add the chicken pieces and cook for 10 minutes.  Stir in the natural yogurt and squash and heat through for 3-4 minutes.  Finally stir in the fresh herbs.  Use as a filling for the filo cups, filo parcels or vol-au-vents.

Chicken & Butternut Curry



4 responses to this post.

  1. Posted by vickscakes on November 16, 2010 at 12:59 am

    Wow Sarah the colour of that Squash is beautiful, the recipe sounds good, may have to try that at the wkend. I love Butternut Squash, simply roast , in risottos, or in a stew. yummy it reminds me of wholesome winter dinners. Vick x


  2. It’s so comforting. I totally cheated with the curry powder but as it was for canapes and there’s so many bits to prepare I took the easy route.


  3. Posted by Una on November 25, 2010 at 9:38 am

    Sal, you’re just the cutest little blogger around! I love seeing your posts. Ashamed to say I didn’t even realize Butternut Squash could grow like that! It’s b.squash aplenty here tomorrow today for Thanksgiving. I’m making a Butternut Squash Bread Pudding, really excited to see how it turns out.


  4. And you the biggest butternut fan! Hope the bread pudding was lovely! Happy thanksgiving!!


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